Tapichai's family

Medium gluten powder175g

Butter (refrigerated)100g

Salt 1/8 teaspoons

Powdered sugar 1 tablespoon

2 tablespoons ice water

Egg yolk 1 piece

Lemon sauce

Lemon peel 1 tablespoon

Lemon juice 100 ml

Whole egg 1

3 egg yolks

Corn starch 1? Spoon spoon

Sugar100g

60 grams of butter

meringue

4 protein (about170g)

200 grams of sugar

How to make lemon meringue tart?

Tappi ingredient lemon meringue tart step 1 lemon sauce ingredient lemon meringue tart step 2 custard ingredient lemon meringue tart step 3

Pour ingredients except ice water into a food processor and stir them into wet sand, then add ice water. Lemon protein tower

When the dough has just gathered together, stop the machine, wrap the dough with plastic wrap and put it in the refrigerator for refrigeration and fixation. Step 5 of lemon meringue pie

Pour all ingredients except butter into the milk pot and stir well, then turn on high fire (low fire) and stir continuously while heating until the liquid becomes thick, then turn off the fire and add butter and stir until it melts. Lemon protein pie

Cover with plastic wrap (directly touching the surface of lemon sauce) and put in the refrigerator for later use. Step 7 of lemon meringue pie

The refrigerated dough was rolled into dough with a thickness of about 5mm and divided into 4 parts. Put the dough into each tower mold, and remove the extra edges after shaping. Step 8 of lemon meringue pie

Make a small hole in the bottom fork with a fork and put it in the refrigerator 10 minutes or so. Step 9 of lemon meringue pie