Yuzu Curd

You don’t have to be a poet to know that “curd” is not the most attractive of words. However, it is simple to make and damned delicious. I refer to this recipe as “Lord of the Curds” because you can substitute almost any acidic element, bitter liquid or puree to go with the eggs, the sugar and a lot of butter. In this recipe I am using yuzu juice, one of the most acidic and badass sour juices in the citrus family. There is nothing quite like yuzu. When the eggs, sugar and yuzu juice are coo