Sea Buckthorn Curd

Ingredients

3/4 –1 cup (175-250 mL) granulated sugar (adjust to taste)

6 egg yolks

½ cup (120 mL) sea buckthorn juice

½ cup (125 mL) unsalted butter, cold and cubed

pinch of salt

Whisk sugar and egg yolks together in a saucepan until smooth. Slowly whisk in sea buckthorn juice until fully combined.
Place the pan over low heat and cook, whisking constantly, until the curd thickens and coats the back of a spoon.
Remove from the heat and whisk in the cold butter, a few pieces at a time, tasting as you go. Add less if you prefer a tarter curd. Stir in a pinch of salt.
Transfer to a container and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill completely before storing or using. Makes 1 cup.