1. 【Bottom of Biscuit】Put the digestive biscuits into a clean plastic bag and crush them.
2. at 1. Add melted light butter and mix well.
3. After laying on a 22 x 26 mm safe mold and baking it, place it on 2. Then flatten it with a spoon.
4. Put 3. into the refrigerator for at least 15 minutes.
5. 【Lemon Custard Filling】Put egg yolks in a large bowl, use a whisk to foam, add half of the sugar and beat until the sugar is completely melted.
6. After adding milk and the remaining sugar in 5.
7. Cook over low heat. Cook until there are no sugar particles and the liquid seems to thicken, then remove from the heat.
8. Sift the low-gluten flour, add to 7.0, and continue to heat it on medium heat. remember! When heating, be sure to stir from the bottom to avoid burning.
9. After boiling until thickened, turn off the heat. Use the residual heat to continue stirring to make the water dry and thicker. Add the lemon juice of a lemon and mix well to form the lemon custard sauce.
10. Pour 9. into the refrigerated 4., use a spatula to smooth the surface...
11. Cover with plastic wrap and put it in the refrigerator for at least 1 hour.
12. Finally, slice a lemon and place it on the refrigerated pie to decorate.
Tips:If you have time, you can boil the last lemon slices for decoration with sugar into lemon sugar slices to add more flavor.
