Lemon custard pie

Step-by-step cooking

1. Step 1:

   

   How to make a lemon custard pie? First make the custard, as it needs to cool down. Measure out the necessary ingredients for the cream. Starch can be taken both potato and corn.

2. Step 2:

   

   In a small bowl, whisk the egg with sugar until smooth.

3. Step 3:

   

   Add starch to the sweet egg mass, mix until the lumps disappear.

4. Step 4:

   

   Pour milk into a saucepan with a thick bottom, add lemon zest. Heat the milk almost to a boil.

5. Step 5:

   

   With simultaneous intensive stirring, pour part of the hot milk into the egg-starch mass.

6. Step 6:

   

   Return the rest of the milk to the stove. Pour the resulting mixture from the bowl back into the hot milk. At the same time, actively mix the mass so that the mixture is brewed and lumps do not form.

7. Step 7:

   

   Over moderate heat, stirring all the time, cook the cream until thickened. It happens quickly. As soon as bubbles appear, that is, the cream begins to boil, remove the pan from the stove.

8. Step 8:

   

   Add butter and lemon juice to the cream. Mix well.

9. Step 9:

   

   It turns out a thick, very fragrant, delicious lemon cream. Cover it with cling film in contact so that a crust does not form on the surface. Leave the cream to cool.

10. Step 10:

    

    While the cream is cooling, prepare the dough for the pie. Take odorless vegetable oil. Vanilla sugar can be replaced with vanillin.

12. Step 11:

    

    Mix flour with baking powder, sift into a convenient wide bowl. Sifting will enrich the flour with oxygen, so that the cake will rise better during baking and will turn out lush and porous.

13. Step 12:

    

    Beat eggs with sugar, salt and vanilla sugar until smooth. What to use when whipping? To facilitate the process, you can use a mixer, but a regular whisk is also suitable. This is not a matter of principle here.

14. Step 13:

    

    Add sour cream and vegetable oil to the egg-sugar mixture, whisk again.

15. Step 14:

    

    Pour in the flour sifted with baking powder, whisk until the lumps disappear.

16. Step 15:

    

    You should get a thick, homogeneous dough.

17. Step 16:

    

    Cover the baking dish with parchment. Pour the dough into the mold, level the top. I have a shape diameter of 22 cm.

18. Step 17:

    

    Put the cream in a cooking bag. Apply the cream to the dough in the form of a mesh. At the same time, press the tip of the cooking bag slightly into the dough so that the cream is also inside the pie. I have a little cream left, I put it on top of the bottom strips of the mesh.

19. Step 18:

    

    Put almond petals between the cream mesh.

20. Step 19:

    

    Bake the pie in a preheated 180C oven for 40 minutes until golden brown. Check readiness with a wooden skewer. If it comes out of the middle of the pie dry, then the pie is ready. The duration of baking may differ from the specified one, so focus on the specifics of your oven.

21. Step 20:

    

    Let the finished cake cool, cut into portions and serve. Bon appetit!