Yuzu and olive oil curd from More Than Cake: 100 Baking Recipes Built for Pleasure and Community (page 126) by Natasha Pickowicz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • erininfae on January 26, 2026

    This recipe is my nemesis. I've tried and failed at it so many times. The thing to know is that it isn't a curd, but an emulsion, and understanding that will help you be more likely to succeed.

  • alliekw878 on February 27, 2024

    I've made this recipe with other citrus and it turns out beautifully every time. I've done a Meyer lemon version and a blood orange version (with 1 lemon added). For both, I followed the note in the book that suggests adding and then straining out the zest. I'm curious about trying the recipe with (melted) coconut oil in place of the olive oil because I love the lemon curd recipe from the Sweet Laurel cookbook that uses coconut oil.

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