Little fresh series! Sweet and sour lemon pie!

Cooking Instructions

1. The butter is softened at room temperature until toothpaste-like, add granulated sugar and salt, and stir well with an egg whip

   

2. Add a small amount of milk and stir well, and the milk should be at room temperature!

   

3. Sift in the cake flour and mix with a spatula until flocculent

   

4. Wear gloves and knead the dough well, knead it until there is no dry powder, wrap it in plastic wrap and refrigerate it for more than 1 hour!

   

5. While the dough is relaxing, you can prepare the lemon filling, pour the whole egg mixture and granulated sugar into the basin and stir well

   

6. Then pour in the zest of 2 lemons peeled out of the yellow crumbs and the juice of the squeezed lemon

   

7. Pour in the whipping cream and stir well to set aside

   

8. Take out the refrigerated dough and roll it out into a circle that is 5 cm larger than the diameter of the tart pan

   

9. Cover the rolled tart crust on the surface of the tart pan, press the tart crust with your hands so that it fits in the baking pan, and remove the excess edges

   

10. Then tie the hole with a fork to prevent it from bulging during the baking process

    

11. Pour the prepared lemon filling into a tart pan

    

12. Put it in the preheated oven and bake at 185 degrees for about 35 minutes

    

13. The baked tart peel is slightly yellow, the lemon filling is solidified, and it can be eaten after it is put on a drying net after it is baked!