Lemon curd sauce
Overview
A very popular jam with many uses, it is sweet and sour, with a strong fruity aroma, and is smooth and smooth. It can be used in many Western desserts, such as cookies, cakes, breads, muffins, etc.
Tags
Ingredients
Steps
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Prepare the ingredients. Rub the lemon with salt to remove the wax on the surface, rinse it and wipe off the water with kitchen paper, and melt the butter into liquid.
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Take a lemon, peel off the yellow part of the skin with a knife, cut into thin strips and then chop into fine pieces.
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Squeeze the lemon into 150ml of lemon juice
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Put 3 whole eggs and one egg yolk into a bowl and beat evenly with a whisk.
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Put lemon juice, lemon zest, sugar, and butter into a pot, heat over medium-low heat and stir until the sugar is completely melted. When it is almost boiling, remove from the heat and let it cool slightly (about 2-3 minutes).
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Slowly pour the beaten egg liquid into the lemon juice, stirring constantly.
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Turn on low heat, reheat the mixed egg lemon juice, stir continuously while heating, until it becomes thick (I used 9 minutes, it started to thicken at 4 minutes, at this time, stir quickly and continuously), turn off the heat.
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The cooked lemon curd is very thick, with the sweet and sour aroma of lemon. Place into bottles that have been boiled and scalded in advance to cool, seal and store in refrigerator.
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With a strong lemony fruity aroma.
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Sweet and sour.
