Lemon Pie

Lemon Pie

1. First make the pie crust. After the butter is softened, add powdered sugar and beat with a whisk until the volume is fluffy and the color becomes lighter; pour in half of the egg yolk and continue to beat until the egg yolk and butter are completely mixed.

2. After sifting the low-gluten flour, pour it into the butter together with the almond flour; knead it by hand and mix it evenly to form a smooth dough. Put the dough in the refrigerator for half an hour

3. Refrigerate the dough, take it out and put it on a piece of plastic wrap. Cover with another piece of cling film, and then roll it out with a rolling pin into a round dough; after rolling to a suitable size, remove the cling film on the surface

4. Place the side of the pie crust without the plastic wrap on the pie pan, and then tear off the remaining piece of plastic wrap; remove the excess pie crust so that the pie crust fits the pie pan completely

5. Use a fork to make holes in the bottom of the pie crust to prevent the pie crust from bulging when it is baked. Put the pie pan in the oven, on the middle level, heat up and down at 180 degrees, bake for 20-25 minutes, until the surface of the pie crust is golden brown; you can make the pie filling when baking the pie crust. Pour whipped cream, beaten eggs, egg yolks, powdered sugar, lemon juice, and lemon zest into a large bowl

6. Use a whisk to mix well (a manual whisk is fine). If you want the pie filling to have a more delicate texture, you can sift the pie filling 1-2 times; bake the pie crust to the golden brown as shown in the picture and it is ready to go out.

7. Pour the pie filling into the pie crust until it is full. Put it in the oven again, in the middle layer, heat up and down at 160 degrees, about 25 minutes, until the pie filling is completely solidified, gently shake the pie pan, when the center of the pie filling does not feel flowing, it can be baked; the lemon pie after baking, cool to It can be demoulded without being hot. Eat hot after dicing for the best taste. Can be eaten after refrigeration

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 more fragile than ordinary pie crusts and has lower plasticity during handling. Therefore, when rolling, you need to pad both sides with plastic wrap, otherwise, it will not be easy to roll, and you cannot pick it 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 press some heavy objects on the pie crust to prevent the pie crust from bulging, but this pie crust can be baked directly;
3. The lemon juice in the formula refers to the juice squeezed out of fresh lemons. When squeezing the lemon juice, first cut the lemon and heat it in the microwave for half a minute. When the lemon is hot, it will be easier to squeeze the juice. When peeling lemon zest, pay attention to it. Only take the yellow part of the lemon peel and discard the white part, because the white part tastes more bitter;