Lemon Curd 檸檬蛋醬
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。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.
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）。
✔ 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）。