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Recipe: Passion lemon pie

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Recipe: Passion lemon pie

Notes:

Passion fruit and lemon are two kinds of fruit with a sweet and sour taste. It is perfect for dessert filling. You can't miss the sweet and sour mouth. Fang Zi can do a 9.5-inch model

Ingredients:

Pepi
Butter 140g
Low-gluten flour 220g
Sugar 5g
Salt 2 g
Egg yolk 8g
Water 36ml
Stuffing
Light cream 200ml
3 eggs
Sugar powder 80g
Passion Fruit Juice 55g
Lemon juice 25g

Steps:

Tapi material is ready
Stir the egg yolk and water, add sugar and salt, stir until melted, and put it in the refrigerator for storage.
Butter is smoothed with a squeegee
Sift the low-gluten flour into the butter and mix evenly with a spatula
Cut into small particles and basically do not see the powder.
Pour egg yolk
Cut evenly with a squeegee, do not stir too much
The mixed tart is wrapped in plastic wrap and placed in the refrigerator for one night.
Before Tapi did it, it was warm, flat, and slightly larger than the plate.
Put the skin on the mold, hand the skin to the mold, cut off the excess edge, and press the edge of the mold to press the edge of the mold slightly above the mold side.
Slightly press out the irregular hole with a fork
The surface of the pie is covered with tin foil and poured into heavy stone or beans.
Into the preheated oven, 180 degrees, 20 to 25 minutes
Prepare the filling while baking: passion fruit juice (half cut, only juice), lemon juice ready
200ml of light cream, 3 eggs, 80g of sugar powder, 55g of passion fruit juice, 25g of lemon juice, all poured into the market, stir evenly (preferably fine one or two times)
Pour the stuffing into the baked pie, and fill it with nine minutes.
Re-inserted into the preheated oven for 160 minutes and 25 minutes
Take it out and let it cool.

Tips:

1. Tapi is ready one night in advance, and it can be warmed up when you do it. (If you are eager to do it, you have to put it in the refrigerator for at least one hour.) 2. Use a fresh-keeping bag to send a skin. It is better to operate. Buckle the mold, then tear off the fresh-keeping bag. 3. Cover the skin with tin foil and press the heavy stone: on the one hand, prevent the skin from being over-colored, and second, prevent the bottom from bulging when baking. 4. Screening It can make the filling more smooth~ After mixing, you can try the sweetness degree~self to increase the amount of sugar and juice. 5. If the skin is thinner, the filling will be just right. If it is thicker, the skin is just right. Will have a little surplus~

Recipe: Passion lemon pie

Notes:

Ingredients:

Steps:

Tips:

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