Lemon pie

Lemon pie

Introduction:

Production steps:

Step 1: make the pie first. Soften butter at room temperature, add powdered sugar 1, and beat with egg beater until fluffy and light.

Step 2: pour in half of the yolk and continue to beat until the yolk and butter are well mixed.

Step 3: sift the low gluten flour and pour it into the butter with almond powder.

Step 4: knead evenly by hand to make a smooth dough. Refrigerate the dough for half an hour.

Step 5: refrigerate the dough, take it out and put it on a plastic wrap. Cover with another plastic film, and then roll with a rolling pin to form a rectangular piece.

Step 6: spread the pie skin in the pie plate, remove the extra pie skin, and make the pie skin fit the pie plate completely. Fork some holes in the bottom of the pie skin with a fork to prevent the pie skin from bulging when baking.

Step 7: put the pie plate into the oven, middle layer, heat 180 degrees up and down, bake for 20 minutes, until the surface of the pie is golden.

Step 8: pour cream, egg yolk, sugar powder 2, lemon juice and lemon dander into a large bowl. Mix well with egg beater.

Step 9: pour the filling into the pie and fill it. Put it in the oven again, middle layer, heat up and down 160 degrees, about 25 minutes, until the pie is completely set, then it can be out of the oven.

Step 10: cool the lemon pie out of the oven until it is not hot.

Materials required:

Low gluten flour: 90g

Butter: 60g

Powdered sugar 1:30g

Cream: 150 ml

Eggs: 2

Powdered sugar 2:80g

Fresh lemon juice: 40 ml

Almond powder: 18g

Egg yolk: 1

Lemon dander: a little

Note: my choice of pie plate -- Sanneng rectangular bottom pie plate

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet and sour