1. Hang out a whole lemon zest
2. Hanging lemon zest
3. Stir the egg yolk, sugar and 1g salt evenly
4. Add lemon zest and half lemon juice (you can add half lemon juice to a whole lemon juice according to the degree of sourness you like)
5. Adjust the heat to a small amount and heat it over water (the bottom of the bowl should not touch the surface of the water) for about 15-20 minutes, until the egg lake becomes thick
6. Dip the egg lake with a spoon, draw a line with your fingers, draw a clear line as shown in the picture, and put it in the pot
7. Add 50g of butter, cut into small pieces, and stir quickly while it's hot
8. After filtering, it can be sealed and refrigerated for later use (the finished lemon curd is easy to conjunctiva, so the plastic wrap and the surface of the lemon curd should be pasted together when sealing)
9. Flour, white sugar and brown sugar, 1g dry salt and stir evenly (brown sugar can be replaced by white sugar)
10. Pour in 50g butter, mash it by hand, mix with flour and sugar
11. Stir to the same level as shown in the picture, put it in the refrigerator for more than 30 minutes, and then put it in the oven preheated to 200 degrees and bake for about 20-25 minutes. (After putting it in the refrigerator, the texture will be more crispy after baking~)
12. Pour the chilled lemon curd into a cup or small bowl
13. Put some grilled noodles on top to complete it. The ratio of lemon curd to grilled noodles can be 1:1 or 1:2
