A six inch pie + a small hamburger mold. I'm crazy about the chef. There's lemon pie in it. Ha ha. Take a bite. It's full of lemon fragrance.
Step1:Mix low gluten flour, butter, water and 25g sugar to make dough. Cover with plastic wrap. Refrigerate for 1 hour.
Step2:Take out the dough and roll it into a thick and even dough. Put the dough on the pie plate. Use a rolling pin to roll off the extra edge. Use a fork to tie the hole.
Step3:Preheat the oven 180 degrees. Bake for 20 minutes. In order to prevent drumming, you can put heavy things like beans and rice on the pie. Take out the baked pie. Let it cool.
Step4:Making stuffing. Shred lemon peel. Mix with water and 65g sugar. Heat over medium heat until sugar melts.
Step5:Add corn starch. Stir well.
Step6:When the liquid becomes thick, add 2 yolks and beat well.
Step7:Add lemon juice when it's ready. Turn off the heat. Add the butter and stir well.. You can taste it when it's almost ready. If it's too sour, you can add suga
Step8:At this time, the stuffing becomes very thick. Put it in the pie when it's a little cold. It can be refrigerated for a while.
Step9:Whisk 2 proteins with 50g sugar until stiff foaming. Spread evenly over the pie.
Step10:Preheat the oven 180 degrees. Bake for 510 minutes and color it.
Cooking tips:Cold storage is better. The oven temperature should be adjusted properly. The baked lemon pie can only be eaten when it is completely cooled. Otherwise, the filling can't solidify. There are skills in making delicious dishes.