1.
Prepare all the ingredients, wash the lemon, remove the outer skin and chop it. As long as the outer yellow part of the lemon peel is not allowed to bring the inner white tissue, the taste will be much bitter. The lemon flesh part is squeezed into juice for later use.
2. Cut the butter into small pieces to soften, add powdered sugar, and beat with an electric whisk until the color becomes lighter and the volume is fluffy.
3. Add the egg yolk and stir well.
4. Add lemon zest and mix well.
5. Sift in low-gluten flour and almond flour and mix well until there is no dry powder.
6. Knead into a smooth dough, wrap it in plastic wrap, and put it in the refrigerator for 20 minutes.
7. Divide the chilled and loosened dough into 4 portions, take one portion of the dough, cover it with plastic wrap, and roll it into thin slices with a rolling pin.
8.
Put the dough sheet in the mold, use your fingers to compact the dough sheet and remove the excess dough.
9. Use a fork or toothpick to pierce some small holes in the bottom of the tart, spread greased paper, and put in the pie stone.
10. In the middle layer of the oven, set it to 180 degrees, up and down, for about 15 minutes. After the tart crust is baked, take it out and let it cool.
11. When baking the tart crust, prepare the tart filling, add powdered sugar to the egg, and stir evenly with insulated water.
12. Add lemon juice and stir well.
13. Add whipped cream, stir well and sieve.
14. Pour the tart liquid into the tart crust, put it in the middle of the oven, heat up and down, 170 degrees, about 20 minutes.
15. It can be easily released from the mold after being released from the furnace and cooled.
