Egg White Lemon Pie

Name: Egg White Lemon Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g Low-gluten flour; 100g Unsalted butter; 1 piece egg; 50g White sugar; 40g corn starch; 145ml water; 2 pcs yolk; 2 to 3 drops Lemon juice; 1 tablespoon fresh cream; a little Lemon zest; 2 pcs protein; 1g salt

by kiss war girl

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The word "Pie" (派) officially appeared in the Oxford dictionary as early as the 14th century. In the early days, pie was used as a container, filled with food stuffing, and the outer skin was not eaten. Nowadays, all kinds of fillings are dazzling, and the fillings of different countries are not the same. For example, in the United Kingdom, Australia, New Zealand and other countries, fillings combined with minced meat, mushrooms and cheese are more popular; in the United States, meat and various vegetables such as potatoes, carrots, peas, etc. are also used as fillings; in North America Fruit pies are also popular in the region. Many pies incorporate cream and sour cream. The more popular ones are apple pies, blueberry pies, strawberry pies, pumpkin pies and so on. After that, various fashionable pies such as ice cream, jelly, and cheese spread.
Lemon is a handy beauty fruit. The citric acid contained in it can not only prevent and eliminate the pigmentation in the skin, but also soften the stratum corneum of the skin, making the skin white and shiny. For you who desire good skin, let you easily get the double surprise of whitening and glowing skin during the leisure time of afternoon tea!

I like this faint feeling, which makes people impulsive to take a big bite, and then feel the fresh fragrance around the taste buds..."

Egg White Lemon Pie

1. Cut the butter into small pieces and soften at room temperature, add low flour and knead it by hand to form coarse corn flour.

2. Add white sugar and whole egg liquid and knead into a ball.

3. Wrap the dough in plastic wrap and put it in the refrigerator for more than 1 hour.

4. Take out the dough, roll it into a 0.2cm sheet, put it in a mold, shape it, and remove the excess dough.

5. Pierce small holes in the surface with a fork, chill and relax for 30 minutes.

6. Preheat the oven to 180 degrees, press some heavy objects on the surface of the crust to prevent it from bulging; bake in the oven for about 15 minutes, take it out and let it cool for later use.

7. Soak the lemon in warm water for 5 minutes and then wash it off. Take the yellow dander on the surface and cut it to squeeze out the juice.

8. Dissolve corn starch in water, add white sugar and stir well.

9. Put the starch solution and egg yolk in a pot on the fire, stir in a circular motion with a spoon, and cook until the sugar melts.

10. Stir in lemon juice and lemon shavings until thick.

11. Turn off the heat, add the whipped cream and mix well.

12. After it has cooled slightly, pour it into the pie crust and put it in the refrigerator.

13. Add corn starch water and stir evenly without particles.

14. Stir in a circular motion with a spoon, cook on low heat until it is thick and let cool.

15. Add 2-3 drops of lemon juice to the egg whites, beat at low speed until thick foam.

16. Add 50 grams of fine granulated sugar in portions, beat at medium speed to dry foaming, about 9 to dispense; turn to low speed and add salt and starch paste.

17. Turn quickly and beat well again.

18. Pour the egg whites on the lemon pie, without smoothing it out, in a natural pattern.

19. Put it in a preheated 180-degree oven, bake it in the middle layer, and bake for 20 minutes until the egg whites are colored; after cooling, put it in the refrigerator for more than 2 hours, remove and cut into pieces and enjoy.

Tips:
Tips:

1. The most important thing about this pie is the gelatinous filling. Stirring is very important, and it is even more delicious after refrigeration.

2. Since lemon juice and lemon zest are used, it is best to use fresh lemons and use them now.

3. The protein layer tastes bad after overnight, so it tastes good that day.

4. The meringue will shrink partly after baking, so you can apply more.

5. Regarding the demolding of pie, generally the pie crust contains butter, so it is easy to demold, but considering some fillings, it cannot be turned over, so the open bottom pie pan is the best choice.

6. When making pie, one method of sweet pie crust is often mastered, and it can be applied to a variety of pie.