Lemon sauce

1. Prepare the necessary raw materials. Rub off the wax on the surface of the lemon with salt, rinse it clean, wipe off the moisture with kitchen paper, and melt the butter into a liquid.

2. Take a lemon and use a knife to peel off the yellow part of the skin, cut it into fine threads, and then chop it into small pieces.

3. Squeeze out 150ml of lemon juice from the lemon

4.3 whole eggs and one yolk are placed in a bowl and beaten evenly with an egg beater.

5. Put lemon juice, lemon chips, sugar, and butter into a pot, heat over medium low heat and stir until the sugar is completely melted. When it is about to boil but has not yet boiled, turn off the heat and let it cool slightly (about 2-3 minutes).

6. Slowly pour the beaten egg mixture into the lemon juice while stirring continuously.

7. Turn on low heat and reheat the mixed egg lemon juice, stirring continuously while heating until it becomes thick (I used it for 9 minutes, and it started to thicken after 4 minutes, so I need to stir quickly at this time). Turn off the heat.

8. The cooked lemon sauce is very thick, with a refreshing lemon aroma and a sour and sweet taste. Put it into a pre boiled bottle and cool it down, then seal and store it in a refrigerated container.

9. With a rich lemon fruit aroma.

10. Sour and sweet.