Refreshing Lemon Pie
1.
First make the pie crust: After the butter is softened, add powdered sugar, beat with an electric whisk until the volume is fluffy and the color becomes lighter
2.
Pour in half an egg yolk and continue to beat until the egg yolk and butter are completely mixed
3.
Add the sifted low flour and almond flour
4.
Knead it into a smooth dough by hand and place it in the middle of the two layers of plastic wrap, then roll it into a sheet of about 3 mm, and put it in the refrigerator to relax for half an hour
5.
Take out the refrigerated noodles and spread them in the pie pan, remove the excess pie crust and make the pie crust fit the pie pan
6.
Use a fork to make some holes in the bottom of the pie crust to prevent the pie crust from bulging when baking; then put it in the middle of the preheated oven, heat up and down 180 degrees, bake for 20-25 minutes, until the surface of the pie crust is golden brown
7.
Pie filling: whipped cream, beaten eggs, egg yolks, powdered sugar, lemon juice, lemon zest, pour into a large bowl together
8.
Use a manual whisk to mix well, sieve the pie filling 1-2 times (to make it more delicate); then pour it into the pie crust until it is full
9.
Then put it back in the middle of the oven, heat up and down at 160 degrees, bake for about 25 minutes, until the pie filling is completely solidified, gently shake the pie pan, the center of the pie filling can be out of the oven without a sense of flow.
