Fresh lemon pie
By VicentaLakin
The pie from Europe is a classic American food with different shapes and tastes; it is easy and nutritious, and many families abroad treat it as their staple food, which can feed and save money. Today we share lemon pie. Soothing skins are covered with sweet, new interiors, lemon acids are just as sweet as the sweetness, mouth sticks! Don't miss the food
Recipe Recommendations
- low powder 90 grams
- butter 60 grams
- egg yolk half a
- almond powder 18 grams
- powdered sugar 30 grams
- light cream 150 grams
- eggs of 2
- fresh lemon juice 40 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Fresh lemon pie
1
First make pie skins: soften the butter with sugar powder, e.g. e.s. an egg-pumper to get loose, light color
2
Half a yolk, and it'll continue until it's completely even with butter
3
I've been with sifting powder and almond powder
4
Scratched into a smooth face, placed in the middle of two layers of skin-covered film, then twitched to about 3 mm in the form of a freezer for half an hour
5
Refrigerated chips are taken out of the pied discs, removed the excess pies, and made the pies complete
6
With a fork on the bottom of the skin, to prevent the drum from starting when the skin is baked; then put it in the middle of the preheated oven, with a fire of 180 degrees up and down, and baked for 20-25 minutes until the skin is yellow
7
Pumps: light cream, broken eggs, yolk, sugar powder, lemonade, lemon peels all pour into the bowl
8
Full and even mix with a manual omelet, which will send one or two sifts (to make it more subtle); then fall into the skin until it is full
9
Then we put it back in the middle of the oven, 160 degrees up and down, about 25 minutes, until the pies are fully condensed, and the palettes shake gently, and the pie center can come out without a sense of mobility
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Completed Chart
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Completed Chart
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Completed Chart