Lemon Pie
by Taste homemade
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. First make the pie crust. After the butter has softened at room temperature, add icing sugar 1 and beat with a whisk until the volume is fluffy and the color becomes lighter.
2. Pour in half of the egg yolk and continue to beat until the egg yolk and butter are completely mixed.
3. Sift the low-gluten flour and pour it into the butter together with the almond flour.
4. Knead it by hand and mix it evenly to form a smooth dough. Put the dough in the refrigerator for half an hour.
5. Refrigerate the dough, take it out and place it on a piece of plastic wrap. Cover with another piece of plastic wrap, and then roll out the rectangular dough sheet with a rolling pin.
6. Spread the pie crust on the pie pan and remove the excess pie crust to make the pie crust fit the pie pan completely. Use a fork to make holes in the bottom of the pie crust to prevent the pie crust from bulging when it is baking.
7. Put the pie pan in the oven, on the middle level, and heat up and down at 180 degrees, and bake for 20 minutes until the surface of the pie crust is golden brown.
8. Pour whipped cream, beaten eggs, egg yolks, powdered sugar 2, lemon juice, and lemon zest into a large bowl. Stir thoroughly with a whisk.
9. Pour the pie filling into the pie crust and fill it up. Put it back in the oven on the middle layer and heat up and down at 160 degrees for about 25 minutes, until the pie filling is completely solidified, it is ready to be out of the oven.
10. After the lemon pie is baked, it can be demoulded after cooling until it is not hot.
Tips:The pie dish I chose-Sanneng rectangular pie dish with live bottom
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