Lemon pie with almond crisp skin

Published Sep 9, 2023 at 14:36pm ET

This lemon pie uses the base of almond crisp skin, which is very fragrant, with a faint aroma of almond very attractive - this pie bottom with slightly sour lemon pie stuffing, is absolutely perfect to eat while hot or refrigerated are very delicious to taste.

Food Material List

1 Low-gluten flour 60g
2 butter 40g
3 Sugar powder (pie) 20g
4 almond powder 12g
5 Unsalted butter 100g
6 Egg 2
7 Sugar powder (pie stuffing) 55g
8 Lemon juice 20ml
9 Crushed lemon peel 3ml
10 Six-inch Model 1

Operational steps

1 Separate the egg yolk first, then take out 1/3 of the yolk and soften the butter at room temperature.
2 Whisk softened butter with 20g sugar until light and white
3 Slowly add 1/3 of the separated yolk, whisk until fully fused, sift in low gluten flour, then add almond powder and mix evenly into dough.
4 Put dough in the refrigerator for half an hour and then remove it without kneading. Spread a baking paper on the board, wrap a fresh-keeping film on the rolling stick, roll the pie to a circle larger than the pie, take the baking paper, spread the pie into the mold, tear off the baking paper, press the pie and the mold tightly with your finger, and then roll the excess pie with the rolling stick.
5 Put a fork into the pie skin and preheat the oven 180 degrees. Bake in the middle for 15-20 minutes until golden brown. Remove and cool.
6 Mix the light cream, one egg and the remaining eggs, sugar powder, lemon juice and grated lemon peel together and sift well.
7 Pour the pie filling into the pie skin, preheat the oven 160 degrees, bake for 20-25 minutes, until the pie filling solidifies.

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