Lemon Cream

Overview

A way to treat egg yolks, similar to mayonnaise, except that the lemon cream is made without a drop of oil, and can be used as a garnish or as a spread on bread.

Tags

• dessert
• children
• afternoon tea
• summer recipes
• fast food
• egg yolk
• rum
• fine sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Put the egg yolks and granulated sugar into a mixing bowl and add concentrated lemon juice;

   

2. 2 Add water and rum, stir evenly;

   

3. 3 Put the mixing bowl into a hot water pot and beat the egg yolks using a water-insulated heating method;

   

4. 4 It takes more than ten minutes to heat over water, and you need to keep beating the egg yolks until they look like the picture;

   

5. 5 Put the mixing bowl into cold water to dissipate heat, and stir continuously to dissipate heat;

   

6. 6 After cooling, the egg yolk will look like the picture, basically solidified, but very fluffy;

   

7. 7 Divide into bottles and store in the refrigerator.