Fresh lemon lemon tart fruit pagoda

Fresh lemon lemon tart fruit pagoda

Introduction:

"The peach on this fruit tower can be changed into any fruit you like. With a chocolate mousse made yesterday, the dessert tonight will be OK ~ ~"

Production steps:

Step 1: grind the lemon peel.

Step 2: cut in half and press out the juice.

Step 3: add an egg and 50g sugar.

Step 4: mix well.

Step 5: put it on the milk pan, heat it with water and keep stirring.

Step 6: stir until the liquid is paste, lift the egg beater, and it won't drip. (about 15 minutes)

Step 7: add 75g frozen butter cut into pieces and stir evenly. The liquid forms a sauce. Put it in the refrigerator and freeze it.

Step 8: preheat the oven at 200 degrees. Add 50g sugar and 50g butter softened at room temperature to the container.

Step 9: mix gently with your fingers.

Step 10: add an egg yolk and mix well.

Step 11: add 3G baking powder and stir.

Step 12: add 80g flour, mix well, don't over stir.

Step 13: pour the batter into the mold and bake for 15 minutes. (adjust the time according to the oven, and the surface of the batter should be scorched yellow.)

Step 14: put it on a plate after cooling.

Step 15: coat with lemon mayonnaise.

Step 16: add a few more nectarines. (you can put any fruit you like)

Step 17: this fruit tower has a very fresh taste, which is just right for summer.

Materials required:

Lemon: one

Egg: one

Sugar: 50g

Butter: 50g

Yolk: one

Baking powder: 3G

Flour: 80g

Nectarine: several pieces

Note: when heating lemon mayonnaise, be sure to keep stirring, because you need to add butter at the back, so the liquid should be thick enough.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet