Ingredients ?

Lemons 4

Fine sugar 180g

Egg yolks 4

Unsalted butter 80g

How to make lemon sauce ?

Before simmering the lemon sauce, you have to prepare all the work in advance, so as not to be in a mess:

1, lemon wash, lemon peel with salt scrub a few more times, and then use a clean soft bristle brush a few times; (because the lemon peel is really still relatively dirty)

2, will be cleaned lemon rind (only the yellow part of the white part do not will be bitter.) Shaved into silk;

3, lemon flesh with a cooking machine puree after sieve, only lemon juice with. (I use 4 lemons sifted juice is 125 grams)

Please click to enter the picture description

Lemon shreds, lemon juice and granulated sugar poured into the milk pot;

Please click to enter the picture description

Heat until the sugar is completely melted on a low flame;

Please click to enter the picture description

The temperature at this time is about 50 degrees or so. Add the egg yolk mixture to the ramekin in small quantities, whisking quickly with an egg whisk every time you add egg yolks (be sure to whisk quickly so it doesn't turn into an egg drop soup) until all the yolks have been poured in.

Please click to enter the picture description

Continue to cook on low heat until slightly thickened, I used low heat for about 10 minutes; (Note: This step of the whole process of simmering with the egg pump constantly stirring)

Please click to enter the picture description

Add the butter, stirring until the butter is completely melted can be turned off the heat.

Please click on the picture to enter the description

Cooked jam will be slightly thinner than other jams, and when it cools down, it will be thicker than when it was first cooked.

Please click to enter a picture description

Pour into sterilized glass jars while still hot, cool completely, then cover and store in the refrigerator in an airtight container.