Lemon curd(yi jian qing xin de ning meng jiang )

Lemon curd

Introduction:

"As for the color and taste of lemon jam, please make up for it by yourself. I can't describe it in the language I lack: ("

Production steps:

Step 1: clean the lemon, wipe out the lemon dander with an eraser, and use two lemons

Step 2: all the lemons are juiced with a juicer. I use a manual juicer, and the juice is squeezed directly into a large glass bowl with lemon dander

Step 3: add sugar and eggs to the lemon juice and beat with an egg beater

Step 4: put the glass bowl in the pot with water, heat it with water and keep stirring

Step 5: stir while heating. If the water boils, turn off the fire and wait for the water temperature to drop before firing. Keep stirring in the middle, about 10 minutes or more, until the liquid is viscous and free of particles, and leave the fire

Step 6: add butter softened at room temperature and continue to stir

Step 7: until the butter and liquid are completely integrated and smooth

Step 8: after cooling completely, sift, put into sealed bottle and refrigerate. I made 500ml bottle, 300ml half bottle of all the above

Step 9: be sure to cool before bottling

Step 10: don't throw out the juiced lemons. Save your living at home, right? I use the manual squeezer in the picture above, so there's a lot of juice left in the lemon peel. It's a waste to throw it away. Cut the skin into small pieces, put it in a bottle and pour in honey. That's lemon honey. Look at six lemon rinds, which can fill a 1000ml bottle.

Materials required:

Lemon: 6

Eggs: 7 (small)

Butter: 150g

Sugar: 200g

Note: 1, the bottle of lemon jam should be washed, controlled dry water, to ensure no oil. 2, the remaining lemon peel can be added to honey to drink, do not throw. 3, it is better to bottle after screening, it will be smoother

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Yi Jian Qing Xin De Ning Meng Jiang