Step 1

In a small saucepan, mix together the eggs, yolks, sugar, yuzu zest, yuzu juice, persimmon purée, and salt.

Step 2

Place saucepan over low heat. Add butter. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes. Raise the heat just a smidge, and continue cooking, stirring continuously, until mixture resembles a loose pudding, about 5 minutes more. Note: at no point should you let the mixture boil or you'll make scrambled eggs.

Step 3

Strain the curd through a fine mesh strainer. Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.

Step 4

Alternatively, you can cook the curd in a double boiler, if you're more comfortable.