1. Prepare ingredients.
2. Peel the lemon, taking care not to cut off the white part to avoid the bitterness of the custard sauce.
3. Pour all ingredients except butter into a bowl and stir well.
4. Take a bite of the milk pot and pour the well-stirred sauce.
5. Cook on low heat and keep stirring until it thickens.
6. Turn off the heat, add butter to the pan and stir well until the butter melts.
7. Strain the lemon custard sauce.
8. Makes the taste more silky.
Tips:1. Be careful not to cut off the white part when peeling lemon zest to avoid the bitterness of the custard sauce.
2. Filtering can make the custard sauce become silky.
3. The lemon custard sauce can be stored in the refrigerator for about 2 weeks.
4. Lemons can be replaced with limes, oranges and other ingredients.
5. Lemon custard sauce can be used to spread bread, bake cake fillings, add decorative buttercream frosting, add ice cream recipes, and so on.
