Regarding the color and taste of lemon curd, everything is fresh and beautiful, please make your own brain, and my lack of language can't describe it :)
Lemon washed to control dry moisture
Two lemons are rubbed with lemon dandruff and placed in a large glass bowl that can be heated by water.
All the lemons are juiced with a juicer. I use a manual juicer. The juice is squeezed directly into the large glass bowl with lemon dander.
Add sugar and eggs to the lemon juice and break with the egg beater
Put the glass bowl in a pot with water, heat it with water, stir constantly
Stir while heating. If the water is boiling, turn off the heat and wait until the water temperature drops before firing. Stir in the middle, about 10 minutes or more, stir until the liquid is thick, no particles, away from the fire
Add room temperature softened butter and continue to stir
Until the butter and liquid are completely fused and smooth, it will be fine.
After completely cooling, sieve, place in a sealed bottle, and refrigerate in the refrigerator. I have done 500ml a bottle of 300ml half bottle
Be sure to cool and then bottle
Do not throw the lemon that has been squeezed, do you want to save money at home? I used the manual juicer in the picture above, so there is a lot of juice left in the lemon peel. It is too wasteful to throw it away. Cut the skin into small pieces, put them in a bottle, and pour in honey. Isn't that lemon honey? Look at 6 lemon peels that can be filled with a large 1000ml bottle.
1. Bottles filled with lemon sauce should be washed to control dry water and ensure no oil. 2, the remaining lemon peel can be added to honey soaked in water, do not throw 3, it is best to bottle after sieving, it will be smoother