Yuzu lemon curd

Curd made with yuzu and lemon

100YEARS Ambassador

Daniel Alvarez

Pastry chef


Lemon curd cream

Peel the rind of the lemons & yuzu; grind the lemon peel together with the first part of the sugar and leave to chill for 24 hours.

Mix the lemon juice, yuzu juice and the lemon-yuzu peel sugar mixture prepared the day before.

Heat the mixture, dissolve the sugar, and bring to a boil.

Mix the eggs to a homogeneous mass and mix with the second part of the sugar.

Add to the heated lemon-yuzu mixture and stir well.

Strain the mixture to a fine sieve.

Leave to cool to room temperature and add the butter in cubes using a hand blender.

Dry meringue

Whisk the egg whites at a medium speed and once they have doubled in size, add half of the sugar and the vanilla.

Continue to whisk until firm, smooth, and shiny.

Add the rest of the sugar with a spatula, mixing as little as possible and very carefully.

Make very thin discs slightly smaller than the size of the cake.

Bake in an oven with the vent open for approximately two hours at 120º C, then finish drying at 80º C for a minimum of eight hours.

Inverted puff pastry

Mix the first part of the butter with the first batch of cake flour, roll out, and leave to rest and chill.

Knead the rest of the ingredients together and place in the refrigerator. Make a single fold and a double fold with the butter on the outside.

Leave to rest for 30 minutes in the refrigerator.

Make another single fold and another double fold and again leave to rest in the refrigerator for 30 minutes.

Roll out to 1 mm thick, cut 2 cm x 18 cm strips between two sheets of silicon paper, bake between two metal rings of 7cm in diameter x 2.5 cm in depth (outer ring) and 6.5 cm in diameter x 2.5 cm in depth (inner ring).

Cook at 190º C for 20 minutes, remove, and use as the outer part.

White glaze

Boil the cream with the sugar and the glucose, add the gelatin leaves and emulsify well with melted chocolate.

Finally, add the Debic Crème butter and glaze the cakes.


Assemble in a circular silicone mould of 6 cm in diameter by 3.5 cm deep and arrange the dry meringue and yuzu-lemon cream.

You should end up with a total of 2 layers of meringue interspersed with 3 layers of cream.

Freeze and glaze.

Finishing touch

Decorate with the inverted puff pastry.

Recipe tags 100YEARS Ambassador