#柠檬马林派 #柠檬挞 #柠檬派 #不过酸不过甜
#LemonMeringuePie #LemonTart #LemonPie #NotTooSourNotTooSweet

♦柠檬酸奶牛油蛋糕食谱|柠檬磅蛋糕|Lemon Yogurt Butter Cake Recipe|Lemon Pound Cake Recipe: https://youtu.be/UL6t6muAMWI
♦ Fruit Recipe水果食谱: https://youtube.com/playlist?l....ist=PL-z50Pxpx9Q2btn
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
做了柠檬挞，也称为柠檬马林派。挞皮用了消化饼来制作，最简单快速的方法。中间的柠檬凝乳馅采用了鲜渣柠檬汁和柠檬皮，并且选择加了初榨橄榄油（而不是牛油）；食物专家研究橄榄油可帮助提升更多柠檬香（不会像牛油里面蛋白质成份遮盖了柠檬香），所以不需要放过多柠檬就很香，因此整体味道不会过酸，也不用放过多的糖来衬托其柠檬酸味，两全其美。顶部加了可爱的蛋白霜马林，裱成月亮型，高温短烤成金黄色，马林甜度刚好，帮助衬托柠檬凝乳酸味。一口咬下，香脆饼底+像布丁口感酸甜柠檬凝乳+像棉花蓬松甜马林，清新不过酸甜腻，口感口味恰到好处。
注意：
=柠檬汁柠檬皮分量不能过多，也不要刨到白色柠檬皮，才不苦涩。
=不要随意调整糖份量，糖帮助结构稳固和衬托酸味。
=倒柠檬凝乳入饼底，两个都要热，烤至到位，防止饼底软化。

收藏方式：做好收普通冰箱冷藏3-5天内吃完，冷冻可以收较久，吃前放回普通冰箱隔夜解冻。

Made Lemon Tart, also called Lemon Meringue Pie. Pie crust is made with digestive biscuits, the easiest and quickest way. The lemon curd filling in the middle uses fresh lemon juice and lemon zest, this time we choose to add extra virgin olive oil (rather than butter); food experts research olive oil can help to enhance more lemon flavor (unlike butter which its protein content muted lemon aroma), so it is very fragrant even without putting too much lemon, with this, overall taste will not be too sour, thus, no need to put too much sugar to contrast sour taste, the best of both worlds. Cute meringues are piped on top, framed into moon shape, short-baked at high temperature till golden brown. Meringue has just the right sweetness to help set off the lemon tanginess flavor. In one bite, crispy biscuit crust + pudding like sweet and sour lemon curd + cotton like fluffy sweet meringue, refreshing but not too sweet nor sour, texture flavor balanced off just right.

Note:
=Lemon juice and lemon zest should not be too much, and don’t grate till white part of lemon zest, so that won’t be bitter.
=Don't simply adjust the amount of sugar, sugar helps to stabilize the structure and contrast the sour taste.
= While pouring lemon curd into biscuit crust, make sure both of them are hot, and bake well, to prevent the crust from soggy.

Storage Method: Chill in the normal fridge eat within 3-5 days, and freeze it to store longer. Before eating, place it in normal fridge to thaw overnight.

♦食谱=7.5’英寸活底挞盘（1’英寸高）=
=饼底=
160克 消化饼
25克 棕糖
1.5克 盐
72克 无盐牛油（融化）
(预热烤箱180C: 10分钟)
(上下火，不开旋风，中层烤)

=柠檬凝乳馅=
104克 细砂糖
12克 普通中筋面粉
1克 盐
2颗 蛋黄 (A等级，65-69克/颗包括蛋壳)
2颗 全蛋 (A等级，65-69克/颗包括蛋壳)
3克 鲜刨柠檬皮
70克 鲜渣柠檬汁
14克 水
30克 初榨橄榄油
(预热烤箱180C: 10分钟)
(上下火，不开旋风，中层烤)

=马林=
2颗 蛋白(A等级，65-69克/颗包括蛋壳)
1.5克 塔塔粉
50克 细砂糖
(预热烤箱190C: 3分钟)
(上下火，开旋风，第二层烤)
(彻底凉透，普通冰箱冷却2小时)

♦Recipe =7.5’inch Loose Bottom Pie Plate (1’inch Height)=
=Biscuit Crust=
160g Digestive Biscuits
25g Brown Sugar
1.5g Salt
72g Unsalted Butter (Melted)
(Preheated Oven 180C: 10minutes)
(Top Bottom Heat, No Fan Force, Middle Rack)

=Lemon Curd Fillings=
104g Caster Sugar
12g All Purpose Flour
1g Salt
2 Egg Yolks (Grade A, 65-69g/pc including egg shell)
2 Whole Eggs (Grade A, 65-69g/pc including egg shell)
3g Freshly Grated Lemon Zest
70g Freshly Squeezed Lemon Juice
14g Water
30g Extra Virgin Olive Oil
(Preheated Oven 180C: 10minutes)
(Top Bottom Heat, No Fan Force, Middle Rack)

=Meringue=
2 Egg Whites (Grade A, 65-69g/pc including egg shell)
1.5g Cream of Tartar
50g Caster Sugar
(Preheated Oven 190C: 3minutes)
(Top Bottom Heat, On Fan Force, 2nd Rack)
(Let cool completely, chill in normal fridge for 2hours)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love