Lemon Curd

Lemon Curd

1. Prepare the ingredients and put the noodles in a small bowl;

2. Beat the eggs into the seasoning bowl;

3. Whip evenly with your hands;

4. Mix the noodles with a little water;

5. Lemon zest extracts lemon zest;

6. Cut peeled lemons in pairs and squeeze juice;

7. Pour all the squeezed lemon juice into the egg liquid;

8. Add fine sugar and beat evenly;

9. Heat the egg liquid by heating with water, put hot water in the pot and sit on a small fire, and the egg liquid basin sits on the hot water pot;

10. If you keep stirring with your hands, there will be many bubbles in the egg liquid;

11. Continue to stir, the egg liquid begins to thicken;

12. When stirring continuously to the state shown in the figure, put in the adjusted noodles and stir quickly;

13. When stirring to a thick state, leave the hot water, quickly sit in the cold water basin, and continue stirring continuously;

14. After stirring until the temperature drops, it is in the state shown in the figure, and it can be bottled.

Tips:

Heat over water and keep stirring during the heating process. The noodle is wheat starch.