Lemon casta sauce
By VicentaLakin
You can make bread, lasagna, bread pie, cake pie, cream with light cream, or fruit pickles, or ice cream... a special one. It's also a piece of sauce I always make in my fridge
Recipe Recommendations
- whole egg of 2
- egg yolk of 3
- freshly squeezed lemon juice 100 grams
- lemon zest 3 grams
- unsalted butter 60 grams
- corn starch a teaspoon
- white granulated sugar 110 grams
- sweet and sour
- cook
- ten minutes
- simple
Steps for Lemon casta sauce
1
Get all the materials ready, butter out of the fridge and cut the pieces. Lemon juice2
Don't scratch the white part of the lemon crumbs here, and don't make a Custer. It's only lemon yellow skin here3
Put all material except butter in the container and mix it equally with eggs4
Into the milk pot, the fire starts to boil. It's important to keep mixing up and avoid a mess or a band5
When it's thick, it'll turn into a fire6
It's starting to stir up and turn off the fire7
Keep mixing. Just keep it even8
It's better to sift with a good lemon casta sauce because it's more thinner and smoother after sifting9
All right, that's a delicious lemon casserole. When the well-made Casta sauce is cooled, it is covered with a lasagna, so that it is not sewn and pressed so that it avoids the hard skin of the well-built Casta sauce. A good lemon casta in the fridge for two weeks