#柏翠大赛#lemon Pie
by Zoe_I2XGfnjc
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Crush the digestive biscuits into a froth with a machine, melt the butter and mix well, pour it into a 10-inch pie mold and flatten it for use
2. Use a peeler to take the lemon into a froth, and a manual juicer to take the juice for later use
3. Mix custard flour, corn flour, water and egg yolks, mix well and set aside
4. Boil the milk, evaporated milk, and sugar until it boils off the heat, then add the above mixture and stir until it becomes a paste.
5. Soak the fish film in water to soften it and melt it with the butter in water, then add a lemon zest and juice to the above batter and stir well.
6. Put the batter into the prepared pie base and smooth it out, put it in the refrigerator and set aside, about 20 minutes.
7. Mix the remaining lemon zest and juice and Nestle whipped cream evenly on the frozen pie base into a hill shape.
8. Beat the egg whites and sugar until the tail shape is filled with a large flower-shaped mouth as shown in the figure.
9. Then use a gun to burn the surface evenly to golden brown and sprinkle with powdered sugar for decoration.
Tips:Be sure to stir quickly when adding the cornstarch, otherwise it will become lumpy. Don’t beat the egg whites too tender or too old. If the egg whites are too tender and the stability is not good, the squeezed flowers will not look good.
