Yuja curd can give your morning breakfast a little bit of sunshine. (Jeff Quackenbush photo)
Receiving a generous gift of a large bag of organically grown 유자 yuja fruit — Asian citron, rare in the U.S. — continues to spark inspiration on more ways Koreans and expats can use the humble yuja beyond stirring a spoonful of 유자차 yujacha marmalade into a cup of hot water for a mid-winter drink.
Adapted from a recipe on Epicurious.
Â½ cup yuja juice (four fresh yujas are needed for squeezing the fruit from scratch)
2 teaspoons finely grated yuja (or lemon or orange) zest (one yuja can make that)
Â½ cup sugar
2 large eggs
Â½ cup unsalted butter (one stick, cut into four chunks)
Add zest, juice, sugar and eggs to a metal bowl. (Tammy Quackenbush photo)
Whisk together zest, juice, sugar and eggs until they are blended well. (Tammy Quackenbush photo)
Add 1/2 cup butter that has been cut into four chunks, approximately 2 tablespoons each. (Tammy Quackenbush photo)
Set bowl over a saucepan of simmering water and begin whisking the mixture continuously, until thickened and smooth. This will take about five minutes. If you have a candy thermometer, check for a temperature of 165 degrees Fahrenheit. The constant whisking at low temperature will prevent the eggs from curdling. (Jeff Quackenbush photo)
Pour the warm mix into a fine mesh sieve. (Jeff Quackenbush photo)
Force curd through a fine sieve set into another bowl. Discard the zest. (Jeff Quackenbush photo)
The stuff that is left behind includes the zest and some unrefined egg parts. (Jeff Quackenbush photo)
This is what the finished product looks like when it’s still warm. As it cools, it will become more firm. (Jeff Quackenbush photo)
Serve warm, or cover the surface of curd with wax paper and cool completely. Once it cools, it will set and have a little more firmness than the warm curd.
This would make an excellent topping on any sweet breakfast food: scones, granola, English muffins, cheese blintzes or French toast. It will keep in the refrigerator for up to five days.