Easy Sea Buckthorn Curd (No Added Sugar)

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This easy sea buckthorn curd is very delicious and full of nutrients. It combines the tartness of the berries with the creamy richness of egg yolks, and butter.

Prep Time10

Cook Time15

Total Time15

Course: Condiment, Dessert

Cuisine: Polish, Eastern European, European

Keyword: Curd, Sea Buckthorn curd

Servings:

Calories: 84kcal

Ingredients

1 1/2 cup Sea buckthorn berry juice
7 Eggs
1/2 cup Unsalted butter
1/4 cup Monk fruit with erythritol sweetener, or sugar
2 tbsp Lemon juice
pinch Salt

Instructions

If using fresh sea buckthorn berries, rinse them thoroughly. Place the berries in a small saucepan over medium heat and cook until they soften and release their juice, about 5-7 minutes.
2. Use a food processor or blender to puree the berries, then strain through a fine mesh sieve to remove the seeds and skins, leaving you with smooth sea buckthorn juice.
3. If using frozen berries, thaw them first and then follow the same process.
4. Whisk together the sea buckthorn juice and lemon juice in a medium pot and bring it to a boil.
5. Meanwhile, whisk the eggs and monk fruit sweetener with erythritol or sugar together in a heatproof bowl set over a pan of gently steaming water.(double boiler method). Keep whisking until smooth.
7. Reduce the heat of the sea buckthorn juice mixture to low.
8. Very slowly pour into the egg mixture while continuing to whisk to maintain a thick ribbon. Stir constantly with a whisk, ensuring the mixture thickens evenly. The curd will gradually thicken as it cooks, taking about 8-10 minutes. It's ready when it coats the back of the spoon and holds its shape when you draw a line through it with your finger.
9. Remove the curd from the heat. Gradually add the butter pieces, one at a time, stirring after each addition until the butter is fully melted and incorporated. This will give the curd a smooth and glossy finish.
10. Pour the curd into a clean bowl and cover the surface with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
11. Let it cool to room temperature, then refrigerate for at least 2 hours to allow the curd to set. Once the curd has cooled and thickened, transfer it to an airtight container and store it in the refrigerator.
12. The curd will keep for up to 2 weeks. Enjoy your sea buckthorn curd spread on toast, as a filling for tart shells, or as a topping for yogurt, ice creams, or cakes.

Nutrition