【Crispy Lemon Pie】---The pie crust is crispy and rich, and the filling is sweet and sour
Overview
This lemon pie, for a lemon-loving person like me, I really can’t get enough of it. The very crispy and fragrant pie crust can also be used to make other flavors of pie. Because the recipe is good, it is more versatile.
Tags
Ingredients
Steps
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Make the pie crust first, soften the butter at room temperature, and add powdered sugar.
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Use a whisk to beat until fluffy and light in color.
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Add half an egg yolk.
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Continue to stir evenly.
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Add almond flour, sift in low flour, and mix with a spatula to form a smooth dough.
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Place in a plastic bag and refrigerate for half an hour.
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While the pie crust is refrigerated, use it to make the pie filling and prepare small portions of ingredients.
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Measure the whipped cream into a mixing bowl.
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Add the ingredients from step 7.
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Use a hand mixer to stir evenly. To make the pie filling more delicate, sift it once or twice.
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Divide the refrigerated pie crust into 3 parts, place one part between two pieces of plastic wrap, roll it into a piece slightly larger than the mold, and then peel off the plastic wrap on top.
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Use your hands to support the bottom of the plastic wrap, invert the dough into the chrysanthemum plate, and remove the excess dough from the edge.
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Peel off the plastic wrap and excess dough at the edges.
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Make 3 pieces in sequence (I only took 2 pieces for the sake of beautiful pictures), and use a fork to make small holes in the bottom of the pie crust.
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Bake at 16 degrees Celsius for about 13 minutes until the surface is golden brown.
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Pour pie filling into pie crust and fill.
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Put it back into the oven, middle rack, heat up and down to 160 degrees, for about 25 minutes.
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Until the pie filling is completely solidified, gently shake the pie plate. When the center of the pie filling is no longer fluid, it is ready to be taken out of the oven.
