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这个 homemade lemon 凝乳 is delicious and easy to make. Step-by-step pictures show you how to make lemon 凝乳 上 the stove top in 上 ly 15分钟. Plus ideas 上 how to use lemon 凝乳 and how to fix it if it doesn’t thicken.

 家 made柠檬酱  上  a spoon.

HOMEMADE柠檬酱

柠檬酱是我可以用勺子吃的东西之一!如果你’是像我这样的柑橘瘾君子,你’ll love this recipe!

Lemon 凝乳 is basically like a jam 要么 传播 that you use 上 吐司 要么 饼干 (aka 司康饼 ). But I’稍后将在本文中分享更多想法。

这个 lemon 凝乳 recipe is easy to make with five ingredients: sugar, lemon zest, lemon juice, butter and egg yolks.

It’容易与任何柑橘类水果适应: 柠檬,酸橙,葡萄柚,橙子等。想象一下可能性!

什么’柠檬凝结和柠檬饼填充之间的区别?

Lemon 凝乳 and lemon pie filling are pretty similar. Both have a sharp citrus flavor, but lemon 凝乳 uses more lemons and butter for a richer, concentrated flavor. 这个 intense taste makes it better used in smaller quantities, than a slice of pie.

柠檬派馅也可以用水制成,以稀释柠檬的强度并增加派馅的数量。

Another main difference between the two, is that lemon 凝乳 is traditionally thickened with egg yolks, whereas lemon pie filling is thickened with flour 要么 cornstarch.

 家 made lemon 凝乳 in a mason jar.

柠檬凝乳的使用方法

Lemon 凝乳 has so many uses: put it 上 吐司 , 威化饼 , 司康饼 , 饼干 , 要么 起司蛋糕。分层 冻糕 或用作填充物 蛋糕 要么 纸杯蛋糕 .

Mix lemon 凝乳 with whipped cream for a 顶上浆果或磅蛋糕。填 甜甜圈 , 奶油泡芙, , 要么 饼干 与it. I think you’ll find that homemade lemon 凝乳 is surprisingly versatile.

使用柠檬凝乳的食谱

Need some more inspiration? Check out these recipes that use lemon 凝乳:

Lemon 凝乳 in a jar surrounded by whole lemons, juiced lemons, and lemon slices.

如何使柠檬凝乳

现在它’s time to show you just how easy it is to make homemade lemon 凝乳.

您 will need two main dishes. A heat-safe bowl with your egg yolks. And a 酱 pan to cook the 凝乳. 您 will also need a whisk and silicone 抹刀 .

SIMMON THE LEMON混合物

在一个中等大小的锅中,用耐热小铲在中低火上连续搅拌糖,柠檬皮,柠檬汁和切成丁的黄油。

How to make lemon 凝乳. Five ingredients: granulated sugar, lemon zest, lemon juice, butter, and egg yolks.

调温鸡蛋

待混合物沸腾后,慢慢将热液体倒入蛋黄碗中,同时不断搅拌直至完全混合,从而使蛋黄变质。

注意:回火是一种用于缓慢加热物品的方法。 eggs before adding them to your recipe, so they mix smoothly. Be careful to add the 热 mixture as slowly as you 能够, whisking vigorously as you pour, 要么 the 蛋 may scramble and cook.

How to make lemon 凝乳. Tempering the egg yolks.

慢煮慢

将混合物倒回锅中,继续低速慢煮。连续搅拌 抹刀 (关联链接)或搅拌,直到混合物变稠并且气泡开始浮到表面;大约15分钟。

不要停止搅拌,不要’赶紧。它应该花费全部时间进行正确的烹饪和增稠。

Lemon 凝乳 thickening  上  the stove top.

拉紧柠檬凝块

Once the 凝乳 is thick and starting to boil, remove the pan from the heat, and push the 凝乳 through a fine mesh sieve into a clean container.

Cool to room temperature. Then place the 凝乳 in the refrigerator until ready to use. The lemon 凝乳 will continue to thicken as it cools. Keep refrigerated. 

Straining lemon 凝乳 through a fine mesh strainer.

如何修复柠檬凝乳

The egg yolks should do their job of thickening the lemon 凝乳 sufficiently. Make sure to use large 要么 extra large egg yolks. And be patient. It takes the full 15分钟 of cooking.

If you rush the 凝乳 and it boils too soon, it might not thicken properly.

If your lemon 凝乳 is not thickening after you brought it to a boil and it has cooled to room temperature. A quick way to fix this, is to make a cornstarch slurry of 2 teaspoons of cornstarch mixed with 2 teaspoons of COLD water 要么 lemon juice.

Bring the 凝乳 back up to a boil and add the 冷 cornstarch slurry, whisking constantly. The chemical reaction of 玉米淀粉浆 lemon 凝乳 will thicken it right up.

希望在更短的时间内得到类似的结果?试试我的 microwave lemon 凝乳.

Spoon inside a jar of homemade lemon 凝乳.

柠檬味自制能持续多久?

Lemon 凝乳 will keep 放在冰箱中保存长达一个月。将其存放在带有盖子或金属瓶的密封容器中。

您 can also store lemon 凝乳 in the 自由 zer for up to 1 year. Be sure to use a 自由 zer safe container. To thaw, transfer the lemon curd 从冰箱到冰箱24小时就可以使用。

 家 made柠檬酱  上  a spoon.

柠檬凝乳

产量: 1 1/2杯
准备时间: 5分钟
烹饪时间: 15分钟
总时间: 20分钟

Tangy-sweet, thick and creamy, this silky smooth lemon 凝乳 is easy to make with 5 basic ingredients.

配料

  • 3个大蛋黄(无蛋黄)
  • 3/4杯砂糖
  • 1汤匙柠檬皮(约2柠檬)
  • 3/4杯柠檬汁(约2-3个柠檬)
  • 1/2杯(1条)无盐黄油,切成小方块

使用说明

    1. 将蛋黄放入一个大的热安全碗中。搁置。
    2. 在一个中等大小的锅中,用耐热小铲在中低火上连续搅拌糖,柠檬皮,柠檬汁和切成丁的黄油。
    3. 待混合物沸腾后,慢慢将热液体倒入蛋黄碗中,同时不断搅拌直至完全混合,从而使蛋黄变质。
    4. 将混合物倒回锅中,继续低速慢煮。用刮刀连续搅拌或搅拌,直到混合物变稠,气泡开始浮到表面;大约15分钟。不要停止搅拌,不要着急。它应该花费全部时间进行正确的烹饪和增稠。
    5. Once the 凝乳 is thick and starting to boil, remove the pan from the heat, and push the 凝乳 through a fine mesh sieve into a clean container. Cool to room temperature. Then place the 凝乳 in the refrigerator until ready to use. The lemon 凝乳 will continue to thicken as it cools. Keep refrigerated. 

笔记

  • If 凝乳 boils too soon and doesn't thicken: Mix 2 tsp of cornstarch with 2 tsp of COLD water 要么 lemon juice to form a slurry. Whisk the cornstarch slurry into the boiling 凝乳 mixture; will thicken quickly. 
  • Store lemon 凝乳 in the refrigerator up to 上 e month 要么 in the 自由 zer up to 上 e year. Thaw in the refrigerator for 24 hours prior to using.

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营养信息:
产量: 12 份量: 2 Tbsp
每份的量: 卡路里: 78总脂肪: 2g饱和脂肪: 1g反式脂肪: 0g不饱和脂肪: 1g胆固醇: 63mg 钠: 26mg碳水化合物: 14g 纤维: 0g 糖: 13g蛋白: 2g

该数据由Nutritionix提供和计算,仅作为估计值。

柠檬凝乳

*最初于2014年5月6日发布。更新了1/8/21。