Lemon Sauce (SHC Formula - A Lemon Formula)

The practice of lemon sauce (shc formula - a lemon formula)

Ingredients:

lemon1
egg2 (about 110-120 grams total)
Lemon juicea lemon juice (about 40-50 grams)
butter85 grams
granulated sugar60 grams
Water (optional)Add lemon juice to 60 grams

The practice of 'lemon sauce (shc formula - a lemon formula)'

  1. Lemon peeled and chopped, lemon seeded

    Lemon Curd (SHC Formula - A Lemon Formula) Step 1
  2. Squeeze out the lemon juice and put the lemon peel in. If the weight of lemon juice is less than 60g, add water to 60g.

    Lemon Curd (SHC Formula - A Lemon Formula) Step 2
  3. Add white sugar, add 2 whole eggs, and scatter

    Lemon Sauce (SHC Formula - A Lemon Formula) Step 3
  4. Step 3 of lemon egg paste is heated by water

    Lemon Curd (SHC Formula - A Lemon Formula) Step 4
  5. Stirring while heating to prevent agglomeration. The hot water can't be too hot, and the egg is easy to separate from the egg yolk. Stir until the lemon egg liquid is solidified

    Lemon Sauce (SHC Formula - A Lemon Formula) Step 5
  6. Prepare room temperature softened butter in another pot

    Lemon Sauce (SHC Formula - A Lemon Formula) Step 6
  7. Pour the lemon egg paste from step 5 into the butter pot.

    Lemon Sauce (SHC Formula - A Lemon Formula) Step 7
  8. At this point the lemon egg paste is still hot, stir slowly until the butter melts.

    Lemon Sauce (SHC Formula - A Lemon Formula) Step 8
  9. If there is a homogenizer in the home, you can use it for final homogenization.

    Lemon Sauce (SHC Formula - A Lemon Formula) Step 9
  10. The butter is completely melted, and the lemon and egg paste are all melted together to be cooled.

    Lemon Sauce (SHC Formula - A Lemon Formula) Step 10
  11. Likes and praises ~ When the refrigerator is refrigerated, you need to be careful not to have moisture in it. You should cover the cling film directly on the lemon sauce and cool it!

    Lemon Sauce (SHC Formula - A Lemon Formula) Step 11

Tips:

Step 5: During the cooking process, the moisture in the lemon egg paste cannot be evaporated too much, and it will crack and not be smooth when entering the mold. The tenderness of the lemon curd needs to be adjusted in this step. Step 6: If the butter is too cold, it will not be able to be opened, water and oil will be separated, etc., and softened butter is required. Step 9: A hand blender can be used when there is no homogenizer. If not, use a scraper to gently stir as much as possible to prevent air bubbles from entering step 11: Store in a sealed can in the refrigerator for about 10 days_ when cooling, do not need to enter water, including steam returning water.

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