Lemon pie

By VicentaLakin

Lemon pie

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Steps for Lemon pie

  • 1
    It starts with pie skin (90 grams of low-banded flour, 60 grams of butter, 18 grams of almond flour, 30 grams of sugar powder and half of egg yolk). Butter softened, sugar powdered, egg-pumped, loosed
  • 2
    Half a yolk, and it'll continue until it's completely even with butter
  • 3
    After a low-stamped flour sift, it fell into butter with almond flour
  • 4
    Smash it evenly with your hands and make it smooth. Put the noodles in the fridge for half an hour
  • 5
    Refrigerated pasta. Take it out and put it on a shampoo. Cover the other film and turn it into a round face
  • 6
    When you reach the right size, rip off the skin
  • 7
    Put the skin under the skin without the film, lay it in the disc, then rip off the rest of the film
  • 8
    Remove the excess pies and make the pies complete
  • 9
    With a fork on the bottom of the skin, there are holes to prevent the drumming of the skin. Put the pie in the oven, mid-level, 180 degrees up and down, 20-25 minutes on the skin until it's yellow
  • 10
    PITS CAN BE MADE IN ROASTED LEATHER (LINE CREAM 150 ML, EGGS TWO, EGG YOLK HALF, SUGAR POWDER 80 G, FRESH LEMON JUICE 40 ML, LEMON CRUMBS A SMALL SPOON (5 ML)). LIGHT CREAM, BROKEN EGGS, YOLK, SUGAR POWDER, LEMONADE, LEMON PEELS, ALL IN THE BOWL
  • 11
    Full and even mixing with an eggbeater (manual eggbeater only). If you're trying to get a nicer texture, you can sift it one or two times
  • 12
    The pies are baked in gold, as shown
  • 13
    And pour the pie into the skin until it is full. Put it back in the oven, in the middle, up and down, 160 degrees, 25 minutes or so, until the pies are fully condensed, the palettes move softly, the pie centres don't feel free
  • 14
    Lemon pie when it's out of the oven, it's cool until it's hot. Slice it and eat it while it's hot. You can eat after freezing

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