1. After 150 grams of butter is softened, add 1 egg yolk and 50 grams of powdered sugar, mix and beat with a whisk until fluffy.
2. Sift the low-gluten flour into the butter mixture, knead it by hand, knead it into a smooth dough, wrap it in plastic wrap, and put the dough in the refrigerator for 30 minutes.
3. Take out the refrigerated dough, place it in the middle of the two plastic wraps, and roll it into a round dough sheet with a rolling pin.
4. Tear off the plastic wrap, carefully spread the dough on the pie pan, gently fit the pie crust to the bottom of the pie pan and the side wall of the pie pan with your hands, and then trim off the excess pie crust.
5. Wrap some beans in tin foil and place them on the pie crust to prevent bulging when baking the pie crust.
6. Preheat the oven 180 degrees, put the pie crust on the middle and lower layer, and bake for 25 minutes until the surface is golden. Use a knife to flatten the uneven edges of the pie crust.
7. Put 380ml of whipped cream and 100ml of lemon juice, 14ml of lemon zest, 110g of powdered sugar, 1 egg yolk and 4 beaten eggs into a large bowl, and stir evenly with a whisk.
8. Pour the pie filling into the pie crust, put it in the middle of the oven, heat up and down at 160 degrees (preheat the oven in advance), bake for about 35 minutes, until the pie filling is completely solidified, gently shake the center of the pie filling and it will come out of the box without a sense of flow.
9. After the lemon delivery box cools down, sprinkle some coconut paste on it, and it's done!
Tips:Food lovers, the sweetheart of two cats.
[Video of this issue] http://v.youku.com/v_show/id_XMTUwNTkyODA0MA==.html
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