1. Four lemons cleaned and peeled
2. Lemon squeeze juice, about 180 grams
3. Put sugar and salt in the pot
4. There are five eggs in total, four egg whites
5. Pour the lemon juice and zest into a pot, simmer on low heat, and add butter when it's hot.
6. After the lemon juice is boiled, slowly add the eggs and boil for five minutes.
7. The bottle is sterilized in advance and boiled in water
8. The cooked sauce is filtered, and the taste is smooth
9. In order to sterilize, put the sauce in the bottle and cook for 15 minutes. Let cool in the refrigerator. Finished in two weeks
