1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/檸檬凝乳香草風味rich600338<blockquote class="wp-embedded-content" data-secret="6lco4oqqfK"><a href="https://marcwiner.com/zh-hant/lemon-curd/">檸檬凝乳香草風味</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/lemon-curd/embed/#?secret=6lco4oqqfK" width="600" height="338" title="檸檬凝乳香草風味 — Marc Winer" data-secret="6lco4oqqfK" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/10/lemon-curd-en-tete-750x562.jpg600450舀一匙冰涼的檸檬凝乳入口，最先嚐到的是鮮明爽朗的檸檬酸香，接著才是奶油的醇厚與香草的芬芳。這款檸檬凝乳不加牛奶，也不加鮮奶油 ：只用四顆蛋黃、兩顆檸檬的汁、100 克奶油和僅僅30 克糖粉，隔水加熱至濃稠。製作6份約需20 分鐘，之後還要留時間讓它冷卻。低碳水版本也收錄在我的生酮醬汁與沾醬中。https://marcwiner.com/zh-hant/lemon-curd/zh-hant檸檬凝乳香草風味法式甜點020206人份4 蛋黃 (室溫)2 檸檬100 克 奶油 (（草飼牛奶製成），可改用無乳糖奶油或羊奶奶油)30 克 糖粉 (（無糖版本可改用赤藻糖醇粉）)2 茶匙 波本香草 (粉末狀，或使用 2 根香草莢)7https://marcwiner.com/wp-content/uploads/2026/10/lemon-curd-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400