1. Prepare the raw materials used. Rub the lemon with salt to remove the wax on the surface, rinse it off and wipe off the water with kitchen paper. The butter melts into a liquid.
2. Take a lemon and peel off the yellow part of the skin with a knife, chop it into fine strips and finely chop it.
3. Squeeze the lemon to make 150 ml of lemon juice
4. Put 3 whole eggs and one egg yolk in a bowl and beat them evenly with a whisk.
5. Put the lemon juice, lemon crumbs, sugar, and butter in a pot, heat over medium-low heat and stir until the sugar is completely melted. When it is about to boil, remove from the heat and let it cool (about 2-3 minutes).
6. Slowly pour the evenly beaten egg liquid into the lemon juice, stirring constantly while pouring.
7. Turn on a low heat, reheat the stirred egg and lemon juice, and keep stirring while heating until it thickens (I used 9 minutes, and the time began to thicken after 4 minutes. At this time, keep stirring quickly. ) Just turn off the heat.
8. The cooked lemon curd is very thick, with the fragrance of lemon sour and sweet. Put it into a bottle that has been blanched in advance to cool, and keep it sealed and refrigerated.
9. With a strong lemon fruit aroma.
10. sour and sweet.
Tips:1 When heating for the second time, pay attention to controlling the heat to avoid boiling the eggs into egg flowers.
2 In this way, you can also make other fruits, passion fruit, grapefruit, oranges, etc.
