Persimmon Yuzu Curd

January 20, 2013
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

  • Makes about 2 1/2 cups
  • 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
In This Recipe
  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. At this time, you can strain the curd through a mesh strainer, or not. I like the bits and pieces of stuff, plus I'm lazy, so I skip this step.
  4. Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.
  5. Alternatively, you can cook the curd in a double boiler, if you're more comfortable.

See Reviews

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • fiveandspice
  • cheese1227
  • Bevi
  • luvcookbooks