|egg||2 (about 110-120 grams total)|
|Lemon juice||a lemon juice (about 40-50 grams)|
|granulated sugar||60 grams|
|Water (optional)||Add lemon juice to 60 grams|
Lemon peeled and chopped, lemon seeded
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.
Add white sugar, add 2 whole eggs, and scatter
Step 3 of lemon egg paste is heated by water
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
Prepare room temperature softened butter in another pot
Pour the lemon egg paste from step 5 into the butter pot.
At this point the lemon egg paste is still hot, stir slowly until the butter melts.
If there is a homogenizer in the home, you can use it for final homogenization.
The butter is completely melted, and the lemon and egg paste are all melted together to be cooled.
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!