#the 4th Baking Contest and is Love to Eat Festival#lemon Pie

#the 4th Baking Contest and is Love to Eat Festival#lemon Pie

1. First make the pie crust (90 grams of low-gluten flour, 60 grams of butter, 18 grams of almond flour, 30 grams of powdered sugar, and half an egg yolk). After the butter is softened, add powdered sugar and beat with a 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. 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 roll out into a round dough sheet with a rolling pin

6. After rolling to the right size, tear off the plastic wrap on the surface

7. Place the pie crust on the pie tray with the side without plastic wrap face down, and then tear off the remaining piece of plastic wrap

8. Remove the excess pie crust so that the pie crust fits the pie plate completely

9. Use a fork to make holes in the bottom of the pie crust to prevent the pie crust from bulging when it is baking. Put the pie pan in the oven, on the middle level, heat up and down at 180 degrees, bake for 20-25 minutes, until the surface of the pie crust is golden brown

10. When baking the pie crust, you can make pie filling (150ml light cream, 2 eggs, half egg yolk, 80g powdered sugar, 40ml fresh lemon juice, 1 teaspoon of lemon zest (5ML)). Pour whipped cream, beaten eggs, egg yolks, powdered sugar, lemon juice, and lemon zest into a large bowl

11. Use a whisk to mix well (a manual whisk is fine). If you want the pie filling to have a more delicate texture, you can sift the pie filling 1-2 times

12. The pie crust is baked to the golden brown as shown in the picture and ready to be out.

13. Pour the pie filling into the pie crust until it is full. Put it in the oven again, in the middle layer, heat up and down at 160 degrees, about 25 minutes, until the pie filling is completely solidified, gently shake the pie pan, when the center of the pie filling does not feel flowing, it can be out of the oven

14. After the lemon pie is baked, it can be demoulded after cooling until it is not hot. Eat hot after dicing for the best taste. Can be eaten after refrigeration