Lemon pie
By VicentaLakin
Recipe Recommendations
- low-gluten flour 90 grams
- butter 60 grams
- powdered sugar 30 grams
- light cream 150 ml
- eggs of 2
- fresh lemon juice 40 ml
- almond powder 18 grams
- egg yolk one
- lemon zest a little
- sweet and sour
- baking
- an hour
- simple
Steps for Lemon pie
1
First, the skin is made. When the butter room is softened, the sugar powder 1 is added, and the egg-pumping machine is used to spread into a plume and light colour。
2
Half of the yolk was poured and continued until the yolk and butter were fully mixed。
3
After a low-strength sifting, the almond powder fell into the butter。
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 another film, and then use a stubble cane to turn on the square。
6
And lay the skin in the pied discs, and remove the excess skins, and make the pied discs complete. With a fork on the bottom of the skin, there are holes to prevent the drumming of the skin。
7
The tray will be placed in the oven, in the middle, up and down at 180 degrees and baked for 20 minutes, until the skin is yellow。
8
Light cream, scattered eggs, egg yolk, sugar powder 2, lemonade, lemon peels were poured into the bowl. Full homogenization with an eggbeater。
9
Pumps in the pie, full. Reload it in the oven, mid-level, up and down to 160 degrees, 25 minutes or so, until the pie is fully condensed。
10
Lemon pie when it's out of the oven, it's cool until it's hot。Lemon pie Make Tips
The pie dish I chose—San Tin Rectangular Loose-bottomed Pie Plate