Do you know lemon curd? If you've ever had a lemon tart, you've already tasted a curd, the creamy filling that balances the tangy flavor of lemon with a sweet, creamy edge. We wanted to recreate this same balance with one of our favorite Northern berries: the sea buckthorn berry.
This recipe for "lemon curd", or sea buckthorn curd, is therefore formulated mainly with sea buckthorn juice, but we have kept a little lemon juice in the recipe. Since sea buckthorn has a slightly less intense acidity than that of lemon, this allows you to achieve a delicious balance between sugar and acidity. The butter, for its part, offers a velvety texture and an absolutely irresistible creamy taste.
You can enjoy your curd with scones, on pancakes, as a filling in a tart or between two biscuits, as a parfait or as a shortcake. Let's face it: you can also eat it with a spoon. Yes, it's that good.
In addition, this recipe will only require 6 ingredients, minimal equipment and around twenty minutes. Sea buckthorn lovers, get ready!
Ingredients
- 4 egg yolks
- 2/3 cup granulated sugar
- 6 tbsp. unsalted butter, at room temperature, cut into 6 pieces
- 1/4 cup sea buckthorn juice
- 2 tbsp. lemon juice
- 1/8 tsp. teaspoon kosher salt
Directions
- Fill the bottom of a medium saucepan or a bain-marie with water (three to four centimeters of water at the bottom of the pan is enough). Bring the water to a boil, then reduce the heat so that it simmers without boiling intensely.
- In a bowl that can withstand heat (or the upper part of a bain-marie), put the egg yolks, sugar, salt, sea buckthorn juice and lemon juice.
- Place the bowl over simmering water and whisk the mixture constantly until it thickens. The bottom of the bowl should not be in contact with water. The goal is to achieve a consistency similar to Hollandaise sauce, which should take about 10 minutes. If the cream does not thicken, increase the heat a little, then continue whisking. Note that the mixture will continue to thicken as it cools.
- When the desired consistency is obtained, remove it from the heat, then introduce the butter piece by piece, whisking each time until the cube is completely melted and incorporated into the mixture.
- Pour the curd in a glass jar and refrigerate. If you want to prevent a natural film from forming, it is possible to place plastic wrap on top, in contact with the mixture, during the cooling period. It can then be removed. Everything will keep for around 10 days.
