Get Ready for Yummy Yuja Curd! Learn how to make a tasty mix of tangy yuja and creamy goodness in My easy recipe. Let’s make cooking fun!
The smell ofyuja cha(Korean citron tea) brings feelings of home, comfort, and warmth. We didn’t always have it in the house, but when we did and I wasn’t feeling well, my mother would pull out a jar ofyuja cheong(Korean citron marmalade) to make me some tea. Just a couple spoonfuls of marmalade stirred into boiling water create the most comforting elixir to soothe the throat and ease a cough.
Yuja (also known as yuzu) is a citrus fruit prevalent in East Asia. It has the brightness of lemon and a touch of bitterness which, when sliced and sugared, makes for a perfect marmalade. Although it is commonly used as a base for tea to soothe colds, the marmalade can be enjoyed at any time! It pairs perfectly with buttered toast or English muffins (and a hot cup of black coffee!).
As much as I love fresh lemon curd, my least favorite part of making it is juicing the lemons. (I juice my citrus by hand. Yeah, yeah, I know, there are tools for this but I’m just not interested in having to wash yet another kitchen item if I can avoid it.)
My simple recipe transforms yuja marmalade into a sweet, tangy, and silky smooth topping to complement toast, scones, cake, or yogurt. I add a touch of freshly squeezed lemon juice to amplify the brightness of the yuzu marmalade.Best of luck not shoving this curd into your mouth by the spoonful!
Yuja Curd Ingredients
- * 1 cup Korean Citron MarmaladeYuja Cheong
- * 1/2 lemonjuiced
- * 2 egg yolks
- * 3 Tbsp salted butter
Yuja Curd Instructions
- Fill a pot with about an inch or two of water. Heat the pot on medium-high heat until the water comes to a simmer.
- While waiting for the water to simmer, press the marmalade through a fine-mesh sieve with a spoon.
- In a heatproof glass bowl, whisk together the strained marmalade, lemon juice, and egg yolks until well combined. Place the bowl on top of your pot of simmering water to create a double boiler (the bowl should rest comfortably on the pot without touching the surface of the water).
- Continuously whisk the mixture for about 8 minutes. Continuous whisking will prevent the egg from curdling. Be sure not to get any water into the bowl. Remove the curd from the heat once it reaches your desired consistency (curd should be thick enough to coat the sides of the bowl but thin enough to “plop” back into the bowl if scooped out with a spoon).
- Cut butter into 3 or 4 chunks and stir the butter into your curd until fully melted.
- Transfer curd into a glass jar and seal. Refrigerate the curd until completely cooled before enjoying it on toast, scones, yogurt, or anything else your heart desires!
1. Can I use any other citrus marmalade if I can’t find Korean Citron Marmalade (Yuja Cheong)?
- While Korean Citron Marmalade is traditional, you can experiment with other citrus marmalades for a unique twist.
2. How do I prevent curdling of the egg mixture during whisking?
- Continuous whisking and ensuring the water beneath the glass bowl doesn’t touch its surface help prevent curdling.
3. What’s the ideal consistency for the curd before removing it from heat?
- The curd should be thick enough to coat the sides of the bowl but thin enough to easily return to the bowl when scooped with a spoon.
4. Can I use unsalted butter instead of salted butter?
- Yes, you can use unsalted butter and adjust salt to taste if desired.
5. How long can I store the Yuja Citron Marmalade Curd in the refrigerator?
- Stored in a sealed glass jar, the curd can be refrigerated for several weeks. Ensure it’s completely cooled before storing.
Yuja (Yuzu) Curd
Recipe by Wasian CookeryCourse: DessertCuisine: KoreanDifficulty: Easy
Servings
1
servings
Cooking time
8
minutes
Calories
30
kcal
Total time
18
minutes
A simple, sweet, and citrusy topping made from Korean yuja (yuzu) marmalade, top your favorite yogurt or scones with this delicious curd!
Ingredients
1 cup Korean Citron Marmalade Yuja Cheong
1/2 lemon juiced
2 egg yolks
3 Tbsp salted butter
Directions
- Fill a pot with about an inch or two of water. Heat the pot on medium-high heat until the water comes to a simmer.
- While waiting for the water to simmer, press the marmalade through a fine-mesh sieve with a spoon.
- In a heatproof glass bowl, whisk together the strained marmalade, lemon juice, and egg yolks until well combined. Place the bowl on top of your pot of simmering water to create a double boiler (the bowl should rest comfortably on the pot without touching the surface of the water).
- Continuously whisk the mixture for about 8 minutes. Continuous whisking will prevent the egg from curdling. Be sure not to get any water into the bowl. Remove the curd from the heat once it reaches your desired consistency (curd should be thick enough to coat the sides of the bowl but thin enough to “plop” back into the bowl if scooped out with a spoon).
- Cut butter into 3 or 4 chunks and stir the butter into your curd until fully melted.
- Transfer curd into a glass jar and seal. Refrigerate the curd until completed cooled before enjoying it on toast, scones, yogurt, or anything else your heart desires!
