Lemon Pie-a Sweet and Sour Appetizer Dessert

Name: Lemon Pie-a Sweet and Sour Appetizer Dessert
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: (Made by pie crust) 120g Low-gluten flour; 2g salt; 25g Powdered sugar; 65g Unsalted butter; 30g Whole egg liquid; (Lemon filling) 130g Lemon juice; 130g Caster sugar; 1/2 a piece lemon peel

by KL Le Yoyo

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The most recent recipes can't be finished, and the dishes that I cook at home every day slowly accumulate and I realize that there are too many recipes that I haven't written yet. Because my mood is different every day, I originally thought about what to cook tomorrow; I didn’t want to do it tomorrow, so I switched to other dishes. And open a folder of [Unfinished Recipes] in the computer, there are many recipes that have not been uploaded yet, so take your time.

The weather today is very sunny, and there are still a few lemons in the refrigerator in the morning; so I have the idea of making [lemon pie], because I just ate the egg tart yesterday, I don't want to eat very sweet desserts. This lemon pie tastes sour and sweet. Although the dessert will be greasy if you eat too much, the lemon can help digestion and you want to eat the second one after eating one piece.

The ingredients of this dessert seem to use a lot of butter. Just looking at the amount of butter, it will be very greasy to eat; in fact, it is really not greasy. The portion of lemon juice is quite large, so it is a combination of sour, sweet and sweet. The taste. Don't throw away the excess pie crust. You can add some raisins or dried cranberries to make small biscuits. As for the extra lemon filling, you can also eat it as jam spread toast.

Ingredients

(Made by pie crust) 120g Low-gluten Flour
2g Salt

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25g Powdered Sugar
65g Unsalted Butter
30g Whole Egg Liquid
(Lemon filling) 130g Lemon Juice
130g Caster Sugar
1/2 a piece Lemon Peel

Lemon Pie-a Sweet and Sour Appetizer Dessert

1. A 7-inch open-bottom pie pan was used for the mold, and the unsalted butter was placed in a bowl at room temperature.

2. Sift the low-gluten flour, mix it with salt and powdered sugar, and pour it into a bowl of butter.

3. Pour 30G egg liquid.

4. Start by mixing the ingredients of the pie crust by hand and knead it into a dough. Cover the dough with plastic wrap and put it in the refrigerator for 30 minutes.

5. Take out the dough from the refrigerator after 30 minutes, sprinkle a little low-gluten flour on the workbench to prevent stickiness; roll the dough into a 0.5cm thick dough.

6. Roll up the dough with a rolling pin.

7. Place the rolling pin with the dough on the pie pan and slowly spread the dough; cover the dough on the pie pan.

8. Gently glue the edge of the pie crust with the pie pan with your hands, and then gently push the pie crust with your hands.

9. Use a rolling pin to roll out the excess pie crust.

10. Then gently press the pie wrapper around the edge of the pie pan with your hands.

11. Use a fork to pierce the holes evenly.

12. Spread a piece of baking paper on the pie crust, and put an appropriate amount of red beans on the top of the baking paper; this is to prevent the pie crust from bulging when it is heated when baking the pie crust.

13. Preheat the upper layer to 180 degrees and the lower layer to 200 degrees; put the pie crust in the middle layer and bake for 10 minutes.

14. Remove the pie crust from the oven after 10 minutes and let it stand for 10 minutes; this will allow the freshly baked pie crust to dissipate heat, and then remove the red beans on the surface. At this time, brush the whole pie crust with a thin layer of egg wash.

15. Continue to bake in the oven, the upper layer is 170 degrees; the lower layer is 190 degrees and the middle layer is baked for about 10 minutes.

16. After removing the pie crust, let it sit and wait for it to cool down.

17. To make the lemon filling, beat the eggs and add the fine sugar in a non-stick pan. Heat slowly over medium heat and insulated water.

18. Use a manual whisk to mix the eggs and the confectioner's sugar evenly, while boiling through the hot water, stir until the confectioner's sugar is melted.

19. Melt the confectioner's sugar and add the lemon juice.

20. Continue to stir.

21. When the lemon juice is added, the egg liquid will become thicker and thicker.

22. Boil the lemon filling until it drips slowly when scooped up with a spoon, then turn off the heat.

23. Remove the pot from the hot water, add room temperature butter and lemon zest.

24. After stirring, wait for the temperature to cool down.

25. After the lemon filling has cooled, you can pour it into the pie crust. If the surface is not smooth, you can smooth it out or shake it gently; put the made lemon pie in the refrigerator for more than 2 hours before eating.

Tips:
1. The temperature of the oven needs to be adjusted according to each oven;
2. This dessert contains lemon juice, so there is no need to reduce the amount of sugar. The amount of sugar is really a combination of the acidity of lemon;
3. Don't boil the hot water when boiling the lemon filling in insulated water, just keep small bubbles in the hot water;
4. It is recommended to refrigerate for more than 2 hours before eating, and it can be eaten within 3 days.