Persimmon Yuzu Curd Recipe | Yummly
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Persimmon Yuzu Curd

FOOD52
7Ingredients
35Minutes
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Ingredients

US|METRIC
2 SERVINGS
  • 3 whole eggs
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • 1 yuzu (small, or substitute a small lemon, my yuzu produced about 1/4 cup of juice)
  • 3/4 cup Fuyu persimmons (puréed pulp from about 3 ripe, equal amounts of very ripe hachiya persimmon pulp should work well, too)
  • 1 pinch kosher salt
  • 8 tablespoons unsalted butter (cut into cubes, softened)
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