1. Take out 110g of butter, add flour, starch, powdered sugar, salt and a small amount of sea salt
2. Add the sliced lemon zest, then remove the vanilla seeds and add
3. Mix all the ingredients into a dough
4. Place the dough between two pieces of oiled paper and roll it into a pie with a suitable thickness
5. Use a mold to press the baked biscuits into the desired shape
6. Soak the gelatin in water for later use
7. 3 eggs, add 180g sugar, minced lemon zest and appropriate amount of lemon juice, mix and stir
8. Heat the eggs with water heating
9. Add 280g of lemon curd with gelatin, mint leaves and butter on a blender
10. Put it into a piping bag while it’s hot, then squeeze it into a refrigerated low-temperature mold, and finally refrigerate
11. Add 150g sugar to the milk pan, heat and boil, then stir the sugar shreds for later use
12. Use the pre-prepared chilled cream with sugar and Italian cheese to stir on a blender
13. Take out the prepared crispy biscuits/lemon pie/sugar garnish for the final combination
Tips:1. Stir slowly to ensure that the biscuits baked out of the dough are crispy
2. Oven temperature: 200 degrees Time: 15 minutes
3. The pressed biscuits need to be kept in the refrigerator
