Yuzu is one of my favorite dessert/fruit flavors, so I wanted to make something with yuzu juice from my local Japanese grocery store. I had leftover alfajor dough, so I used metal cookie cutters as tart molds and made these mini yuzu tarts! I made a French meringue, but an Italian or Swiss meringue is better because it's more stable.

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Yuzu Curd​

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• 3 egg yolks

• 1/2 cup granulated sugar

• 1/4 cup yuzu juice

• 4 Tablespoons (1/2 stick) butter, cubed

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1. In a heatproof bowl, whisk together egg yolks and sugar until light and fluffy. Add the yuzu juice and whisk until smooth.

2. Place the bowl over a double boiler and whisk until it reaches a thick, pudding-like consistency (about 10 minutes). The finished temperature should be about 170-180°F; the mixture will look light yellow and be able to coat the back of the spoon when ready.

3. Turn off the heat and stir in the butter a little at a time

4. Directly cover the surface of the curd with a layer of plastic wrap to prevent a "skin" from forming. Refrigerate

5. Once cooled, transfer the curd to another container and keep refrigerated

6. When ready to use, soften the curd with a rubber spatula and portion it into the tart shells. Smooth the top with an offset spatula. Refrigerate again until curd is solidified.​​