1. Wash the lemon and wipe off the water
2. Shred the lemon zest and set aside
3. Add eggs and sugar to the lemon zest and beat with a whisk.
4. Cut the shredded lemon into small pieces and set aside
5. Use a food processor to beat into puree. There is another way to do it, see Tips for details.
6. Add the lemon puree to the lemon egg mixture, stir well, add it to a non-stick pan and simmer over low heat.
7. After cooking until thick, add butter and stir evenly. After cooling, put it in a can and put it in the refrigerator.
Tips:In pursuit of health, I break up the lemon zest and boil the sauce, but the bitterness and astringency of the sauce will be more obvious. If you want to reduce the bitterness and astringency, just squeeze the lemon out of the juice without adding the lemon zest, but if you do this, you need to add 1-2 more lemons.
