Lemon cream pie
By VicentaLakin
Sweet sour is me -- lemon cream pie! Ha ha ha
Recipe Recommendations
- low-gluten flour 90g
- butter 60g
- almond powder 18g
- powdered sugar 30g
- egg yolk half a
- light cream 150ml
- eggs of 2
- fresh lemon juice 40ml
- lemon zest 1 teaspoon
- sweet and sour
- roast
- several hours
- senior
Steps for Lemon cream pie
1
We'll make pieskin first, we'll soften the butter, we'll add sugar powder, we'll use an electric omelet, we'll swell up, we'll lighten up。
2
Half of the yolk was poured and the punch continued until it was fully mixed with butter。
3
Sift low-banded flour and add almond flour。
4
A smooth, smooth face with a hand rubbing, a shampoo wrap and a freezer for half an hour。
5
Take out the frozen pasta and put on it an additional layer of skin protection, with a cane。
6
Preheated ovens, mid-levels, upper and lower fire, around 160°C, 20-25, and just roast to surface microgold yellow。