Lemon Pie Tower: Layered Citrus Indulgence.

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Lemon Pie Recipe:
Crust:
- 500g all-purpose flour
- Pinch of salt
- 2 tbsp powdered sugar
- 150ml cold milk
- 250g unsalted cold butter, cubed
1. In a large bowl, combine sugar, salt, and cubes of unsalted butter
2. Add the flour and cold milk alternately.
3. Mix with your fingers until the mixture resembles coarse crumbs.
4. Knead lightly. Ensure it retains its coldness.
5. Rest the dough in the refrigerator for an hour.
6. Roll out the dough between two sheets of plastic wrap.
7. Transfer the rolled-out dough to a 30cm x 40cm rectangular baking pan lined with parchment paper.
8. Poke the dough with a fork to create small holes.
Lemon Cream:
- 1000ml milk
- 90g cornstarch
- 50g all-purpose flour
- 225g sugar
- 3 egg yolks
- Zest of two lemons
- Juice of one lemon
- 50g unsalted butter
- 1/2 teaspoon vanilla extract
1. In a mixing bowl, combine egg yolks with half of the sugar and vanilla extract.
2. Prepare lemon zest and lemon juice.
3. In a large saucepan, pour milk, remaining sugar, flour, and cornstarch heat until thickened.
4. Gradually add some of the hot milk mixture to the egg yolk mixture to temper.
5. Pour the tempered egg mixture back into the saucepan.
6. Stir in lemon zest, lemon juice, and unsalted butter until well combined.
7. Cover the surface of the cream with plastic wrap to prevent a skin from forming.
Assembly:
1. Preheat the oven to 170°C (340°F).
2. Once the crust has rested, pour the lemon cream over the crust.
3. Bake for 30 to 35 minutes, until the top is golden brown.
4. Allow the lemon pie to cool before slicing and serving.
Enjoy your delicious homemade lemon pie! Don't forget to share and subscribe for more delightful recipes.
Have Fun, Have Food.
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