Yuzu Pie Recipe

Make and blind-bake crust

Preheat oven to 375°F (190°C). In a bowl, whisk together 1.25 cups flour, 2 tbs sugar, and 1/4 tsp salt. Cut 1/2 cup cold cubed butter into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Stir in 1 egg yolk (if using). Sprinkle 3 tbs ice water, 1 tbs at a time, tossing until the dough just comes together. Do not overwork. Gather into a disk, wrap in plastic, and chill 30 minutes.

On a lightly floured surface, roll chilled dough to a 12-inch circle about 1/8–1/4 inch thick. Fit into a 9-inch tart pan with removable bottom, pressing gently into corners. Trim excess dough. Prick the bottom lightly with a fork. Chill the lined pan 15 minutes while oven finishes preheating.

Line crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment and bake 8–10 more minutes until edges are golden and bottom set. Reduce oven to 325°F (163°C). Let crust cool slightly while preparing filling.

Prepare curd base

In a medium heavy-bottomed saucepan, whisk together 3/4 cup yuzu juice, 1 tbs yuzu zest, 3/4 cup sugar, and 1 tsp cornstarch (if using). Add 3 whole eggs and 2 egg yolks, whisking until smooth and no sugar lumps remain.

Cook over medium-low heat, stirring constantly with a heatproof spatula, making figure-eight motions and scraping the bottom, until mixture thickens and registers 170–175°F (77–80°C) or coats the spatula thickly (about 6–10 minutes). Do not boil vigorously or the eggs will curdle. If small curdles form, immediately strain (next step) to smooth.

Remove saucepan from heat. Gradually whisk in 6 tbs cold butter, piece by piece, allowing each piece to melt and emulsify before adding the next. This will create a glossy, smooth curd. Taste and adjust: if too tart, add up to 1–2 tbs sugar; if too sharp, a pinch of salt can balance.

Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest, pressing gently to extract. Cover surface with plastic wrap to prevent a skin forming and let cool 15 minutes.

Pour warm curd into the pre-baked crust, smoothing the top with an offset spatula. Return tart to oven at 325°F (163°C) and bake 10 minutes to set the curd edges but keep a slightly wobbly center. Remove and cool to room temperature, then chill in refrigerator at least 2 hours (preferably 4 hours) until fully set.

Make Swiss-style meringue (stable and glossy)

If adding meringue, combine 3 egg whites and 1/2 cup sugar in a heatproof bowl over a saucepan of simmering water (double boiler). Whisk constantly until sugar dissolves and the mixture is warm to the touch (~160°F / 71°C) and no graininess remains, about 2–3 minutes. Remove from heat.

Transfer to a stand mixer fitted with whisk, or use a hand mixer. Whip on medium-high until stiff, glossy peaks form and the bowl is cool, about 5–7 minutes. Add 1/4 tsp cream of tartar and 1/2 tsp vanilla in the early whipping stage to stabilize and flavor.

Pipe or spread the meringue over chilled yuzu tart, making peaks. Use a kitchen torch to gently brown the peaks until golden. If you don't have a torch, place under a very hot broiler for 30–60 seconds watching closely to avoid burning.

If not using meringue, dust the chilled tart lightly with 1 tsp confectioners' sugar and decorate with thin yuzu or lemon slices. If using meringue, garnish after torching with slices.

Let the finished tart rest at room temperature 10–15 minutes before slicing. Use a hot, dry knife (dip in hot water and wipe dry between cuts) for clean slices. Serve chilled or at cool room temperature. Store leftover tart covered in refrigerator up to 3–4 days.