27’s Baking Diary – Lemon Cream Pie

27’s Baking Diary – Lemon Cream Pie

Overview

I found a lemon in the refrigerator~ So I made this fresh and refreshing lemon cream pie~ Hehe~

Tags

Ingredients

Steps

  1. Ingredients: Pie crust: 90g low-gluten flour, 60g butter, 18g almond flour, 20g white sugar, half an egg yolk. Pie filling: 150ml light cream, 2 eggs, half egg yolk, 60g white sugar, 40ml fresh lemon juice, 1 tsp lemon zest.

    27’s Baking Diary – Lemon Cream Pie step 1

  2. Make the pie crust first, soften the butter, add the sugar, and beat the butter with an electric egg beater until the volume expands.

    27’s Baking Diary – Lemon Cream Pie step 2

  3. Add half the egg yolk and continue mixing evenly.

    27’s Baking Diary – Lemon Cream Pie step 3

  4. Sift in flour and almond meal.

    27’s Baking Diary – Lemon Cream Pie step 4

  5. Knead into a smooth dough and refrigerate for half an hour.

    27’s Baking Diary – Lemon Cream Pie step 5

  6. Use two pieces of plastic wrap to sandwich the refrigerated dough and roll it into a thin dough.

    27’s Baking Diary – Lemon Cream Pie step 6

  7. Tear off a layer of plastic wrap and put it in a pie mold (there is no pie mold in 27, so I used a six-inch cake mold instead...). After tearing off the remaining plastic wrap, adjust the pie crust and use a fork to poke some small holes in the bottom of the pie crust to prevent it from expanding during baking. Put it in the preheated oven, middle layer, upper and lower heat, 180℃, bake for about 20 minutes until golden brown.

    27’s Baking Diary – Lemon Cream Pie step 7

  8. Start making the filling. Pour all the egg liquid, light cream, white sugar, lemon juice, and lemon zest into a bowl and mix evenly. If you want the filling to be more delicate, you can sift it two or three times.

    27’s Baking Diary – Lemon Cream Pie step 8

  9. Take out the prepared pie crust, pour the filling into it, and make it nine-tenths of the way full.

    27’s Baking Diary – Lemon Cream Pie step 9

  10. Put it in the oven at 165°C, on the middle layer, with upper and lower heat, and bake it for about 15 minutes until there is no liquid flowing in the middle.

    27’s Baking Diary – Lemon Cream Pie step 10

  11. Use it while it's hot~ You still have to eat the pie while it's hot~ Of course, take it out and eat it after refrigeration, it will have a different flavor!

    27’s Baking Diary – Lemon Cream Pie step 11

  12. The sweet and sour refreshing lemon cream pie is finished~ I wish you all a good appetite~ See you next time~~

    27’s Baking Diary – Lemon Cream Pie step 12