Homeemade Lemon Pie Recipe
Originating from Europe, pies are a classic American food with various shapes and flavors. They are both simple to make and nutritious; many households abroad regard them as main dishes, providing fullness and saving money. Today, we share lemon pie. Crust is flaky, wrapping an acidic yet fresh filling. The lemon's sourness perfectly balances the sweetness, creating a fantastic texture! Food lovers, don't miss out on this one~~~
Pie crust:
90 grams of low flour,60 grams of butter,half an egg yolk, almond
flour 18 grams, sugar powder 30 grams Lemon pie filling: 150 grams of
milk
cream,eggs 2, half an egg yolk sugar powder 80 grams, fresh lemon juice 40 milliliters
and lemon zest.Operation steps: First, prepare the pie crust: soften the butter and add sugar powder. Mix with an electric mixer until fluffy and lighter in color.
Add half an egg yolk and continue mixing until fully incorporated.
Fold in sifted low flour and almond flour.
Knead into a smooth dough, then place between two layers of plastic wrap and roll out to about 3 mm thickness. Chill for half an hour.
Remove the chilled dough, place it in the pie dish, trim excess crust, ensuring full contact with the dish.
Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Bake on the middle rack at 180°C for 20-25 minutes until golden brown.
Pie filling: mix milk cream, beaten eggs, yolks, sugar powder, lemon juice, and zest in a large bowl.
Thoroughly stir with an electric mixer and strain once or twice to ensure smoothness. Pour the filling into the crust and fill it completely.Re-bake on the middle rack at 160°C for about 25 minutes until fully set. The center of the filling should not move when gently shaken; then remove from the oven. Final product appreciation
Pour the whipped cream, beaten eggs, egg yolks, sugar powder, lemon juice, and zest into a large bowl.
Mix well with an electric whisk or by hand until thoroughly combined; sift the mixture 1-2 times to make it smoother. Pour this filling into the pastry shell until full.
Re-insert the tart back into the oven on the middle rack. Bake at 160 degrees Celsius for about 25 minutes, or until the filling is fully set and shaking the pan shows no liquid movement in the center; then remove from the oven to cool.
Enjoy the finished product.
