Put half a lemon peel in the lemon juice and add water (not more than 1/3 high) to the pan to heat.
Stir the eggs well, add the sugar and mix well, add the lemon juice and mix well.
It is placed on a medium-heated pot. At the beginning, it only needs to be stirred from time to time to make the heat even and does not require vigorous stirring.
When the temperature is high, the mixture is vigorously stirred to prevent the eggs from coagulating, and the whole mixture becomes thick. After the curd is wrapped with the spoon back, the fingers are swept to form obvious disappearance marks.
Go to the fire, even the container is cooled in ice water (professional standard operation); it can be cooled naturally and cooled in the refrigerator.
The cooled lemon curd can be directly covered with a plastic film on the surface and then refrigerated in a refrigerator.
Butter added after the last fire