Persimmon Yuzu Curd

January 20, 2013
2 Ratings
  • Makes about 2 1/2 cups
Author Notes

My friend Meg got me a yuzu -- it's a citrus fruit, sort of like a lemon, but different. I was racking my brain on what to do with this treasure. Then the persimmon contest came up, and I decided to combine the two. But how? A luscious curd seemed like a good place to start. I think it would be great in a tart, or spread on a scone (this I know for fact), or spooned over some ice cream. But it's pretty awesome straight out of the jar, too.

Make sure your Fuyu persimmons are super ripe. To speed up the process, or to store unused almost-ripe persimmons for later, you can stash them in the freezer until solid, and then let them thaw. Scrape out the insides. Instant pulp. —mrslarkin

Test Kitchen Notes

Mrs. Larkin's Lemon Posset is a very popular dessert around here. So I already considered her a champion of anything citrusy and custard-esque (or as Jim referred to her when inspecting the finished curd, "Ah, you mean 'Pudding Master')." So when I saw this curd up for grabs I was excited to try it. She did not let me down. Her instructions are exact and I followed the technique as written; it's easy to follow and the results are a success. After about 3 hours in the fridge, the curd reached the desired consistency. I only needed 2 persimmons and I could not find a yuzu so I used a lemon. The persimmon curd has a delicate flavor and is a welcome change from the usual suspects. —Summer of Eggplant

What You'll Need
  • 3 large whole eggs
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • Zest and juice of one small yuzu, or substitute a small lemon (my yuzu produced about 1/4 cup of juice)
  • 3/4 cup puréed pulp from about 3 ripe Fuyu persimmons (equal amounts of very ripe hachiya persimmon pulp should work well, too)
  • 1 pinch kosher salt
  • 8 tablespoons unsalted butter, cut into cubes, softened
  1. In a small saucepan, mix together the eggs, yolks, sugar, yuzu zest, yuzu juice, persimmon purée, and salt.
  2. Place saucepan over low heat. Add butter. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes. Raise the heat just a smidge, and continue cooking, stirring continuously, until mixture resembles a loose pudding, about 5 minutes more. Note: at no point should you let the mixture boil or you'll make scrambled eggs.
  3. Strain the curd through a fine mesh strainer. Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.
  4. Alternatively, you can cook the curd in a double boiler, if you're more comfortable.

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • fiveandspice
  • cheese1227
  • Bevi
  • luvcookbooks

14 Reviews

BoulderGalinTokyo February 11, 2013
What a great idea! I have both trees in my yard but never thought about combining them. Thank you for a needed jolt.
mrslarkin February 11, 2013
Wow, how lucky you are! And you're very welcome. Hope you try it.
fiveandspice January 22, 2013
Mmmmmmmmm. Winter tea party anyone?
mrslarkin January 22, 2013
oh yes! whilst watching Downton Abbey.
cheese1227 January 22, 2013
Great tip on putting persimmons in the freezer!
mrslarkin January 22, 2013
Thanks! I do the same thing with cherry tomatoes.
Bevi January 21, 2013
I would schmear this on just about anything.
mrslarkin January 21, 2013
I'm with you, Bevi. :)
luvcookbooks January 21, 2013
Right after the inauguration, I'm off to the store for persimmons to make this. Thanks!
mrslarkin January 21, 2013
thank you lcb! Hope you like it!
hardlikearmour January 21, 2013
I love fruit curds, and this one is gorgeous!
mrslarkin January 21, 2013
thank you hla!
aargersi January 21, 2013
Yummmmm I have been wanting to try curd making - this looks like a great one!!!
mrslarkin January 21, 2013
thanks, a! It's seriously yummy stuff. Schmearing it on buttermilk waffles this morning. mmm.