Cooking Steps

1. 

   Step1:Soften 150g butter. Add 1 egg yolk and 50g sugar powder. Mix and whisk until fluffy.

2. 

   Step2:Sift the low gluten flour and pour it into the butter mixture, knead it evenly by hand, knead it into a smooth dough, wrap it with plastic wrap, and refrigerate it for 30 minutes.

3. 

   Step3:Take out the frozen dough and put it in the middle of the two fresh-keeping films. Use a rolling pin to roll the dough into a round shape.

4. 

   Step4:Tear off the plastic wrap. Carefully lay the dough in the pie plate. Gently press the pie plate to the bottom and the side wall of the pie plate with your hands. Then cut off the redundant pie plate.

5. 

   Step5:Wrap some beans in tin paper and put them on the pie skin to prevent them from bulging when baking the pie skin.

6. 

   Step6:Preheat the oven 180 degrees. Place the pie on the middle and lower layers. Heat up and down. Bake for 25 minutes. Take out when the surface is golden. Use a small knife to flatten the uneven edge of the pie.

7. 

   Step7:Light cream 380ml and lemon juice 100ml. Lemon peel 14ml.110g sugar powder, 1 yolk and 4 broken eggs into a large bowl. Stir well with the egg beater

8. 

   Step8:Pour the pie into the pie. Put it in the middle of the oven. Heat up and down for 160 degrees (preheat the oven in advance). 35 minutes or so until the pie is completely solidified. Shake the center of the pie gently to get out of the oven without flowing.

9. 

   Step9:After the lemon dispatch box cools down, sprinkle some coconut. The production is finished.