October 29, 2019
A Taste of Spring

To celebrate the arrival of spring and the new Blossoms collection, we asked Michelin Starred chef and former British Vogue Food Editor Skye Gyngell, current chef-patron of Spring London, to create a dish inspired by the sparkling freshness of yuja (or yuzu) in our new Yuja Cologne.



Yuzu Meringue Tart with Josterberry Sauce


You will need:

1 tart tin, lined with shortcrust and baked golden brown.




For Curd:


500 ml lemon juice

1 zest of lemon

2 zest of yuzu

400 g sugar

300 g butter

9 whole eggs

12 egg yolks


For Meringue:


3 egg whites

225 g castor sugar


For Josterberry Sauce:


250 g of Josterberries

200 g water

75 g sugar


For curd tart:


Place the lemon juice, zest, caster sugar and butter in a heatproof bowl over a pan of simmering water (it is important that the bowl fits snugly inside the pan and that the base does not touch the water — you are essentially steaming the curd). Stir until the butter has melted, then whisk in the eggs. Keep whisking gently until the curd has reached the consistency of thick custard. Pour into the pre-baked tart shell bake at 160C for 5 minutes or until set around the edges but wobbly in the middle. Remove from the oven and allow to cool.


For meringue:


Combine egg whites and sugar into a kitchen aid bowl and place over a Bain Marie.  Heat the mixture to 80C, while stirring constantly.  Immediately transfer to the mixer with a whisk attachment and whisk until cool.  Remove from the mixer and spoon onto the custard tart. Using a palette knife or the back of a metal spoon spread the meringue over the top of the tart.  Use a brulee torch to caramelize the meringue.


For josterberry sauce:


Place Josterberies and water into a saucepan and bring to a boil.  Reduce the heat and simmer for 15 minutes. Strain the josterberry liquid and place it back into the pot with the sugar.  Return the pot to the stove and continue to cook over low heat until thick and syrupy.


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