lemon curd

Overview

I used butter to make lemon curd before, but I was inevitably worried that the fat content would be too high. I changed it to a butter-free version of lemon curd, which can be used to spread bread and make biscuit fillings. It has a good sour and sweet taste.

Tags

• dessert
• jam
• chengmian
• egg
• lemon
• fine sugar

Ingredients

Steps

1. 1 Prepare the ingredients and put the noodles into a small bowl;

   

2. 2 Crack the eggs into the mixing bowl;

   

3. 3 Beat evenly by hand;

   

4. 4 Mix the clear noodles with a little water;

   

5. 5 Grate the lemon zest from the lemon;

   

6. 6 Peel the lemon and cut it in half and squeeze the juice;

   

7. 7 Pour all the squeezed lemon juice into the egg mixture;

   

8. 8 Add fine sugar and beat evenly;

   

9. 9 Heat the egg liquid by means of water heating, put hot water in the pot and sit on a small fire, and sit the egg liquid basin on the hot water pot;

   

10. 10 Stir constantly with your hands, and the egg liquid will bubble a lot;

    

11. 11 Continue stirring until the egg liquid begins to thicken;

    

12. 12 When the mixture is stirred continuously until it reaches the state in the picture, add the prepared noodles and stir quickly;

    

13. 13 When the mixture reaches a thick consistency, remove the hot water, quickly sit in a basin of cold water, and continue stirring continuously;

    

14. 14 After stirring until the temperature drops, it will be in the state shown in the picture, and it can be bottled.