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Yuzu Curd with Matcha Shortbread and Berry Compote inspired by O Ya
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Inspired by O Ya
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Yuzu Curd with Matcha Shortbread and Berry Compote

Dessert Vegetarian
This dessert combines tangy yuzu curd with matcha-infused shortbread cookies and berry compote. The preparation balances bright citrus notes with the earthy qualities of matcha. This Japanese-inspired dessert offers multiple textures and complementary flavors for an elegant sweet course.
Prep Time 40 mins
Cook Time 20 mins
Inactive Time 120 mins
Total Time 180 mins
Servings 6

Ingredients

  • 1/2 cup Yuzu juice (Or mix of meyer lemon and lime juice)
  • 3 whole Large eggs
  • 2 large Egg yolks
  • 3/4 cup Granulated sugar
  • 1/2 cup Unsalted butter (Cold, cubed)
  • 1 cup All-purpose flour
  • 1 tbsp Ceremonial matcha
  • 1/3 cup Powdered sugar
  • 1 cup Fresh mixed berries

Tools You'll Need

  • Heatproof bowl
  • Saucepan for double boiler setup
  • Fine-mesh strainer
  • Whisk
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Cookie cutter or knife for shortbread

Chef's Tip

When making the yuzu curd, cooking it slowly over gentle heat helps prevent curdling while achieving the proper thickening. Adding the butter in small pieces after removing from heat creates a smoother, more luxurious texture.

Instructions

  1. Make curd base: Whisk yuzu juice, eggs, yolks, and sugar in heatproof bowl.
  2. Cook curd: Heat over simmering water, stirring constantly until thickened.
  3. Finish curd: Remove from heat, whisk in butter piece by piece. Strain and chill.
  4. Make shortbread: Mix flour, matcha, powdered sugar. Work in cold butter.
  5. Bake cookies: Roll, cut into rectangles. Bake at 325°F for 12-15 minutes.
  6. Prepare compote: Gently warm half the berries with a splash of yuzu juice.
  7. Assemble: Layer curd, cookies, and berries just before serving.

Plating

Place a quenelle of yuzu curd off-center, arrange shortbread cookies alongside. Top with warm berry compote and fresh berries.

Storage & Reheating

The yuzu curd can be refrigerated in an airtight container for up to 5 days. The shortbread cookies will keep in an airtight container at room temperature for up to 1 week. The berry compote should be refrigerated for up to 3 days. Assemble just before serving for best texture.

About This Recipe

A Japanese-influenced citrus dessert featuring yuzu with matcha shortbread, inspired by O Ya. Gentle cooking creates silky-smooth curd with bright, aromatic citrus notes. The buttery matcha cookies and fresh berry compote add complementary flavors and textures to this elegant ending.

How did it turn out?

We'd love to hear about your experience making this recipe!