【crispy Lemon Pie】--- The Pie Crust is Crispy and Rich. The Pie is Sweet and Sour and Fragrant.

【crispy Lemon Pie】--- The Pie Crust is Crispy and Rich. The Pie is Sweet and Sour and Fragrant.

1. First make the pie crust, soften the butter at room temperature, and add powdered sugar.

2. Beat with a whisk until the volume is fluffy and the color becomes lighter.

3. Add half an egg yolk.

4. Continue to stir evenly.

5. Add almond flour, sift in low flour, and stir to form a smooth dough with a spatula.

6. Put it in a fresh-keeping bag and refrigerate for half an hour.

7. When refrigerating the pie crust, use it to make the pie filling, and prepare a small amount of raw materials.

8. The whipped cream is weighed in an egg beater.

9. Add the ingredients from step 7.

10. Stir evenly with a manual whisk. In order to make the pie filling more delicate, sift it once or twice.

11. Divide the refrigerated pie crust into 3 portions, take one portion between the two pieces of plastic wrap, roll out into a piece slightly larger than the mold, and then tear off the plastic wrap on the top.

12. Place your hands under the plastic wrap at the bottom, buckle the dough upside down in the chrysanthemum plate, and remove the excess dough on the edge.

13. Tear off the plastic wrap on the top and the excess dough on the edges.

14. Make 3 copies one by one (I only took 2 for the good picture), and use a fork to make a small hole in the bottom of the pie crust.

15. Bake on the upper and lower heat at 16 degrees for about 13 minutes until the surface is golden brown.

16. Pour the pie filling into the pie crust and fill it up.

17. Put it in the oven again, on the middle level, and heat up and down at 160 degrees for about 25 minutes.

18. When the pie filling is completely solidified, gently shake the pie pan, when there is no fluidity in the center of the pie filling, it can be out of the oven.

Tips:

1. This lemon pie, in addition to the sweet and sour lemon flavor, the most distinctive feature is its pie crust. This pie crust is very crisp and has a special taste, but it is also softer and easier than ordinary pie crust when operating broken. Therefore, it is necessary to pad both sides with plastic wrap when rolling, otherwise, it will not be easy to roll out, and it will not be able to be picked up directly with your hands.
2. The pie crust needs to be baked until golden brown, then pour the pie filling and bake, the texture will be crispy. Generally, when we bake the pie crust first, we will put some heavy objects on the pie crust to prevent the pie crust from bulging, but this pie crust can be baked directly without bulging.
3. The lemon juice in the formula refers to the juice squeezed out from fresh lemons.

4: Pay attention when peeling lemon zest, take only the yellow part of the lemon peel, and discard the white part, because the white part tastes more bitter.