This classic lemon curd recipe is silky, bright, and made with just egg yolks, lemon juice, butter, and crushed rock sugar for a rounder, more mellow sweetness. Perfect as a breakfast spread, cake filling, or edible gift from the heart.

這款檸檬蛋醬質地幼滑、果香清新，以蛋黃、檸檬汁與碎冰糖熬煮而成，甜味圓潤溫柔。無論塗麵包、搭配甜點或作為手作禮物，都非常合適。

檸檬蛋醬（Lemon Curd）是一款英式經典甜醬，滑滑的質地配上酸酸甜甜的果香，最適合抹在麵包、多士、英式鬆餅，甚至用作蛋糕內餡。這個版本延續我過去烹飪型裡最受歡迎的配方，以蛋黃、碎冰糖與牛油製作，做法簡單、口感幼滑，是入門蛋凝醬的絕佳選擇。

Lemon curd is a classic British preserve with a velvety texture and a bright, tangy-sweet flavor. It’s perfect for spreading on toast, pairing with scones, or using as cake filling. This version is based on one of my most popular class recipes — simple, smooth, and wonderfully fragrant with fresh lemons and a touch of love.

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Lemon Curd 檸檬蛋醬

bonnie.yveskitchen

這款檸檬蛋醬質地幼滑、果香清新，以蛋黃、檸檬汁與碎冰糖熬煮而成，甜味圓潤溫柔。無論塗麵包、搭配甜點或作為手作禮物，都非常合適。

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 23

Course Jam

Cuisine Homemade Jam

Servings 2

Equipment

小刀與砧板 knife & cutting board
木勺或矽膠勺 wooden or silicone spatula
單炳煲與耐熱大碗 saucepan & heatproof bowl
膠篩與玻璃瓶 strainer & glass jar

Ingredients

材料 Ingredients

份量：大約 250ml（一瓶）｜Yields: approx. 250ml (1 small jar)

3 lemons 檸檬 3 個（取汁） juiced
3 egg yolks 蛋黃 3 隻
100 g 碎冰糖 100g crushed rock sugar
100 g 牛油（切小粒） 100g unsalted butter cubed

Instructions

做法

將檸檬榨汁，倒入耐熱大碗中。
加入蛋黃、碎冰糖及牛油，輕輕拌勻至糖大致溶解。
炳煲加水煮滾後轉小火，將大碗放在煲口上隔水加熱（底部不可接觸水），不斷攪拌。
約 10–15 分鐘後蛋醬會變得濃稠並呈光澤狀，即可進行凍碟測試確認。
測試成功後，趁熱過篩並倒入已消毒的玻璃瓶密封冷藏。

Juice the lemons and pour into a heatproof bowl.
Add egg yolks, crushed rock sugar, and butter. Stir gently until the sugar is mostly dissolved.
Bring water to a simmer in a saucepan. Place the bowl over the pot (double boiler method), ensuring the bottom doesn’t touch the water. Stir constantly.
After 10–15 minutes, the mixture should thicken and become glossy. Perform the “cold plate test” to check readiness.
Once ready, strain the curd while hot into a sterilized jar. Let cool, seal, and refrigerate.

Notes

🍯 Yves Tips
✔ 凍碟測試 Cold Plate Test
預先將一隻小碟放入冰格，取出後滴少量蛋醬於碟上，如能凝固並劃出清晰痕跡，表示成功。
Place a small plate in the freezer ahead of time. Drop a spoonful of curd on it — if it sets and leaves a clear line when pushed, it’s done.

✔ 避免熟蛋味 Avoiding Scrambled Eggs
加熱時碗底不可接觸熱水，全程用木勺輕力攪拌，確保蛋液不會變粒。
Always keep the bowl away from direct heat and stir gently throughout to avoid curdling.

📦 保存 Storage
完成後密封冷藏保存，可存放約 7–10 天。如想延長保存時間，可考慮用消毒玻璃瓶真空熱封（home canning）。

Keyword Lemon Curd

常見問題 FAQ：保存與延伸應用

保存方法 | Storage Tips。 How to store lemon curd and other tips！

製作完成後請冷藏保存，並於 7–10 日內食用完畢。
After making, store in the fridge and enjoy within 7–10 days.

✅ 建議：用消毒過的玻璃瓶密封，有助延長保鮮。

可以只用檸檬嗎？ Can I use other fruits?

除了檸檬，你也可以用以下果汁製作變化版 Curd：

橙 Orange
西柚 Grapefruit
熱情果 Passionfruit

比例與檸檬相近，風味會更溫潤或更熱帶感，亦適合配甜點或早餐。

NG 注意事項：避免熟蛋味 Avoiding Scrambled Eggs

加熱時碗底不可接觸熱水，全程用木勺輕力攪拌，確保蛋液不會變粒。
Always keep the bowl away from direct heat and stir gently throughout to avoid curdling.

如果蛋醬起粒了怎麼辦？ What if my lemon curd curdles or gets lumpy?

如果加熱過久或火力過猛，蛋醬可能會出現「起粒」或質地粗糙的情況。這並不代表完全失敗 ——

建議趁熱用細篩過濾一次，可大大改善口感，使成品依然滑順可用。

成功秘訣還是在於：全程輕力攪拌、避免過熱、避免碗底接觸熱水。

If your curd curdles or turns lumpy from overheating, don’t worry — it’s still salvageable.

Strain the mixture while it’s hot through a fine mesh sieve to remove any cooked egg bits and restore a smooth texture.

The best way to avoid curdling is to keep stirring gently and ensure the bowl never touches the hot water directly.

Bonnie's Sweet Notes

為什麼我不用砂糖？ Sweetness Matters: Why I Don’t Use White Sugar

很多 lemon curd 的傳統食譜會選用白砂糖，這固然方便又穩定，甜度也夠。
但對我來說，砂糖的甜總是有點「尖銳」——有些時候甚至帶點酸酸的尾韻，搶走了檸檬的天然果香。
我後來改用碎冰糖，那種溫婉、圓潤、自然帶香的甜味，讓 curd 更細緻、更有餘韻。這是屬於我的味道記憶，也希望能透過這瓶小小的檸檬蛋醬，與你分享這份感受。

Most lemon curd recipes use regular white sugar — and it works just fine.

But to me, the sweetness from white sugar can feel a bit sharp. Sometimes it even leaves a slightly sour aftertaste, which takes away from the natural citrus aroma.

That’s why I started using crushed rock sugar instead. Its mellow, rounded sweetness brings a gentler balance and highlights the lemon’s fragrance without overwhelming it. It’s a small shift — but one that makes the curd truly mine.

如果你對甜味的層次也很好奇，或正在尋找更健康的替代選擇，我整理了一篇專文分享不同糖的特性與果醬應用：

👉 果醬用糖：冰糖、砂糖與天然代糖的選擇與比較

Curious about how different sugars affect the flavor and texture of jams and curds?
I’ve written a dedicated post comparing rock sugar, white sugar, and healthier alternatives:

👉 Choosing the Right Sugar for Jam & Curd – A Flavor-Focused Guide

🌱 預告：更健康、純素友善的版本

我正在研發更健康、無蛋奶的版本，適合純素飲食的你。記得訂閱電子報或追蹤 FB 群組，第一時間收到新配方更新！

A vegan-friendly version is on the way! Subscribe to my newsletter or follow along for the next recipe drop 🍃

歡迎將這篇食譜收藏起來！

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