I Made A Big Can of Low-fat Lemon Curd for A Few Dollars 🍯 Really Fragrant‼ ️
1.
Prepare all the ingredients first
2.
Rub the lemon with salt to remove the bitter taste. After drying with a paper towel, scrape off the thin layer of yellow skin on the surface of 2 lemons (do not touch the white flesh). Squeeze out the juice and filter out the seeds.
3.
Pour the lemon juice, sugar, 2g salt, and lemon zest into a pot on low heat and heat until there are small bubbles around. Turn off the heat and stop for 1-2 minutes, then slowly pour in the egg liquid and stir evenly. Here to prevent egg flowers from appearing, we can divide it Pour in the egg liquid and stir as you pour
4.
Cook again on low heat until thick (about five minutes)~ After sieving, it will be more delicate! If you want to add a bit of milk flavor, you can add butter after zui and stir to melt on low heat. Stir while cooking on low heat to prevent it from sticking to the pan. It can also be heated in water, but the time will be a bit long... after it is cooked, it will be cooled and bottled It has become thicker!
5.
The final sieving is the key to the taste! Put a little lemon curd in the middle of two slices of toast to make the sandwich and immediately usher in the highlight moment of lemon and toast! The first bite really surprised me! The text can't describe its deliciousness at all! Sisters, go try it! Add a cup of lemon tea to get a lazy breakfast in 2 minutes! Healthy and delicious!
Tips:
1. The eggs can be four whole eggs or four egg yolks + one egg white. Both methods taste the same, but it is recommended that you use four egg yolks + one egg white, so that it is not easy to beat out the egg whites.
2. The whole process requires low heat and constant stirring. The final sieving is the key to a delicate taste. The butter mainly plays a role in smoothing and increasing the milk flavor. It has been reduced by 6 times here, and it may be a little eggy if it is not added.
3. There are sisters who are afraid of making egg flowers, there are two solutions: the first is to heat the whole process, but the time will be longer; the second is to cook until small bubbles (step 3, right picture) immediately turn off the heat Let it cool for 1-2 minutes and then add the egg liquid in portions. While adding it, stir evenly with egg whipping. There will be absolutely no egg droplets. I have done this three times and there is no problem!
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4. Regarding the amount of sugar, I tried 70g/100g/120g. They are all acidic. The acidity is hard to swallow. Those who want low-fat can try sugar substitutes, such as zero-calorie sugar and erythrose. Alcohol, sugar-free xylitol
