Whipped Yuzu Curd

Cook Time 45 minutes + chilling time

Servings 4


600g cold butter, cubed

375g sugar
4 whole eggs
3 egg yolks
Juice and zest of 2 lemons
Juice and zest of 2 limes
½ cup/25g Yuzu juice 
Pinch salt

Sugar syrup:
1 cup caster sugar
1 cup water

1 sheet rice paper


Preheat the oven at 220°C.

Whisk the eggs in a bowl over a pot of hot water (double boiler), over a medium heat. Add the sugar and continue whisking for 15 minutes or until thickened. Add a pinch of salt.

Remove the pot and bowl from the heat and gradually add the cold butter, whisking continuously. Add yuzu, zest and juice, combine well and then chill in the fridge until set.

Combine the sugar and water in a small pot to make the sugar syrup. Stir over a low heat until the sugar dissolves, then bring to the boil and cook for 1-2 minutes until thick and syrupy. Remove from heat and allow to cool only slightly.

Soak a sheet of rice paper in the warm sugar syrup until it’s really soft and translucent, then place it on a lined baking tray and press down to smooth out any air bubbles. Sprinkle a little of the lemon and lime zest over it. Place it into the oven at 220°C for about 10 minutes, until crispy.

Serve the curd in bowls with the crispy rice paper on top.


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