家 made柠檬酱
这个 post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All opinions shared are my own. 您 能够 review my full disclosure policy 这里 .
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.
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.
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 酱 顶上浆果或磅蛋糕。填 甜甜圈 , 奶油泡芙, 挞 ， 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:
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。
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.
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。
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.
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 冷 玉米淀粉浆 热 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.
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。
柠檬凝乳
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
- 将蛋黄放入一个大的热安全碗中。搁置。
- 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。
- 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。
- 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。
- 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.Â
- 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.
推荐产品
作为亚马逊会员和其他会员计划的成员，我从符合条件的购买中赚钱。
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。
*最初于2014年5月6日发布。更新了1/8/21。
您 Might Also Like...
发表评论
该网站使用Akismet减少垃圾邮件。 了解如何处理您的评论数据.
最受欢迎的帖子
34 评论 上 “Homemade 柠檬凝乳”
I like lemon 凝乳 🙂 it 能够 be used for so many delicious things..
当然！大量不同方式来利用这些东西！那’s if you don’不能用勺子把它全部吃掉
Love lemon 凝乳! I’实际上有一些在冰箱里– so delicious!
哈哈！太棒了！保存到星期四’s recipe!
名字“curd”吓到我了。另外，我’我不是一个巨大的柠檬迷。看起来像我’ve got to try this – I’我显然害怕这样做（为什么？），所以我’很快就会做到这一点！爱你！
哈哈哈哈！它’s not like it’s 凝乳y like cottage cheese 凝乳. 您 need to get over this lemon hatred of yours. Do you like any citrus? Substitute limes, 要么 anges, 要么 grapefruit for the lemon juice. Make it your own thing 🙂
代替工作“curd” with “spread” maybe that will help ?? Curd and 凝乳eled ARE NOT the same but I could see how people could relate the two bc of the way the word sounds!! lol. try it! its nectar from Heaven !!
石灰“SPREAD” IS DELICIOUS TOO !
It’就像柠檬酱。我肯定不’不知道为什么他们这么称呼“curd”.
It’奇怪吗？哈哈。我相信主要原因’s called a “curd”是因为其中的酸度，尽管事实并非如此’t 凝乳le the mixture. Here’的一些维基百科信息：“Curds are different from pie fillings 要么 custards in that they contain a higher proportion of juice and zest, which gives them a more intense flavor. Also, 凝乳s containing butter have a smoother and creamier texture than both pie fillings and custards; both contain little 要么 no butter and use cornstarch 要么 flour for thickening. Additionally, unlike custards, 凝乳s are not usually eaten 上 their own.”
I love lemon 凝乳! 您r pictures are so pretty 琥珀色 ! Can’t wait to make lemon 凝乳 again. 销 ned!
谢谢贝基！我正在摄影，所以’很高兴听到有人注意到。一世’m glad to know you like lemon 凝乳 too!
Love lemon 凝乳 and all of the uses for it! Can’等待本周晚些时候使用它的食谱！
哦，你会喜欢它的！ ðŸ〜‰
Visiting from Totally Talented Tuesdays. I love lemons and you guessed it lemon 凝乳. It’自制时更好，看起来很好吃。我与人合办甜蜜和美味的周日，希望您能停下来与我们分享这份食谱和其他食谱。祝你有美好的一天！
感谢您的光临！一世’我是一个柑橘瘾君子，所以我有很多食谱可供选择。
I love 要么 ange 凝乳, but will make your lemon 凝乳 so I 能够 make your awesome sounding recipes!
Ooh 要么 ange 凝乳 sounds good too!
Does this recipe just make 上 e small jar of 凝乳 要么 do I need more jars? Looks and sounds delicious. Thanks
It makes 1 1/2杯 of lemon 凝乳, and it’s不是罐头的，我只是将其放在图片的罐头中。您可以将其存储在带盖的任何容器中，但必须在一周左右的时间内冷藏和使用。请享用！
Does anyone have a recipe for preserving this. I would love to 能够 it
我只是在Google上搜索并找到以下信息： http://nchfp.uga.edu/how/can_02/lemon_curd.html
I’曾经有过柠檬酱。听起来很棒！我可以使用原糖还是必须是白色的？
是的，您需要使用白色。这只是用白糖制造的东西之一。
如果您想使用原糖，我建议您先在食品加工机中将其打碎，或者在配方中添加一些额外的液体（在这种情况下为柠檬汁），因为原糖需要更多的水分才能溶解。
这个食谱听起来很好…Any idea if I could use Truvia 要么 another natural sugar alternative? I 能够’t have sugar.
您 sure 能够! 您 will use less though. Here’转换表： http://truvia.com/recipes/conversion_chart
谢谢！
我怎么用这个做馅饼？
我瞎烤馅饼皮（这里’s a photo tutorial: //www.chefartu.com/2013/11/perfect-pie-crust-tutorial/) then you 能够 double this lemon 凝乳 recipe and fill the cooked pie crust with straight lemon 凝乳 and top it with whipped cream, 要么 you 能够 fold whipped cream into the 凝乳 and fill your pie crust for a lighter lemon cream pie filling. I personally love the tang, so I 上 ly put a light layer of whipped cream 上 top.
Can I 能够 this?
Here is a website with information 上 how to 能够 柠檬凝乳: http://nchfp.uga.edu/how/can_02/lemon_curd.html
Thank you for the link for 能够ning. Wish it had a longer shelf life, though. Guess I’我必须做一些看看！
罗宾·D
http://www.mrsdshomestead.com
您’re welcome! I’d love to hear how it goes, 上 ce you get around to 能够ning it. Good luck!