Seabuckthorn Curd

Seabuckthorn Curd

Recipe by Rachael Sommerville

Seabuckthorn Curd

A lovely sweet and sharp curd with lots of delicious ways to use it – serve on toasted crumpets, serve with ice cream and shortbread, spread between layers of freshly baked sponge cake with a simple buttercream, or stir through Greek style yoghurt!



  1. Put the lemon zest, juice, sugar and butter in a bowl and place over a pan of water on a low heat.
  2. Stir the mixture gently until the butter has melted and it’s all incorporated.
  3. Stir in the beaten egg and gently whisk the mixture over the heat for around 10 mins until the consistency is thick like custard.
  4. Pour the cooked curd through a sieve into a sterilised jar. This can keep in the fridge for a couple of weeks.