27’s Baking Diary – Sweet and Sour Lemon Cream Pie

27’s Baking Diary – Sweet and Sour Lemon Cream Pie

Overview

Sour and sweet is me – Lemon Cream Pie! Hehe~

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Ingredients

Steps

  1. Make the pie crust first. After the butter is softened, add powdered sugar and beat with an electric egg beater until the volume expands and the color becomes lighter.

    27’s Baking Diary – Sweet and Sour Lemon Cream Pie step 1

  2. Pour in half the egg yolk and continue beating until completely mixed with butter.

    27’s Baking Diary – Sweet and Sour Lemon Cream Pie step 2

  3. Sift in the cake flour and then add the almond flour.

    27’s Baking Diary – Sweet and Sour Lemon Cream Pie step 3

  4. Knead it evenly with your hands to form a smooth dough, wrap it in plastic wrap and put it in the refrigerator for half an hour.

    27’s Baking Diary – Sweet and Sour Lemon Cream Pie step 4

  5. Take out the refrigerated dough, put another layer of plastic wrap on the dough, and use a rolling pin to roll out the pie crust.

    27’s Baking Diary – Sweet and Sour Lemon Cream Pie step 5

  6. Put in the preheated oven, middle layer, heat up and down, 160℃, about 20-25, and bake until the surface is slightly golden.

    27’s Baking Diary – Sweet and Sour Lemon Cream Pie step 6