Lemon protein sounds like a sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet...So this is a very fresh and non-greasy dessert...It's very easy to make this dessert, the eggshells can be mixed quickly and refrigerated in the fridge; after that, I can continue to do what I have to do, and wait until two hours later to start making the lemon stuffing.If you don't like lemon stuffing, you can squeeze it directly into the protein cream and eat it as good as it tastes.The taste of the protein cream is as soft as a sponge, while the taste of the lemon filling is sour sour sweet, mixed with the clear scent of lemon peel..

WHAT YOU NEED

Ingredients

Lemon filling: 60 grams of refined sugar
Lemon stuffing: 40 grams of cornstarch
Lemon stuffing: two eggs
Protein cream: two proteins
160 grams of low-fat flour
The skin: 1 egg
Lemon filling: 190 ml of water
Lemon filling: 50 ml of lemon juice
Lemon stuffing: 1 tablespoon of fresh cream
Lemon filling: a little lemon peel
Protein cream: 50 grams of refined sugar
100 grams of unsalted butter
50 grams of refined sugar

How TO MADE Lemon protein.

Steps 1 to 4

1. Room temperature butter is cut into small pieces.

2. Add low-fat flour.

3. Mix the room-temperature butter and low-fat powder evenly by hand.

4. Butter and low starch are mixed evenly, then eggs and fine sugar are added and stirred evenly with a scraper.

Steps 5 to 8

5. After mixing, wrap in a preservative film and refrigerate for 2 hours.

6. After 2 hours, remove the eggshell, take out a small piece of skin, knead it for a few minutes, then knead it into thin slices, put it in the eggshell mold, gently compress the skin, shape it, then use a kneading stick to remove the excess skin from the edge of the mold.

7. Use a fork to insert a few small holes to avoid roasting, the skin will rise, the eggshell will be shaped and then put aside as a backup.

8. Now start making the lemon stuffing, put the cornstarch in a clean container and add water to stir evenly.

Steps 9 to 12

9. I put it in a little bit of sugar, and I'm using my own lemon-flavored sugar, so there's lemon peel in it.

10. Continue to stir evenly.

11. Mixed cornstarch is put in a small pot and cooked on low heat with egg yolk and cooked until the fine sugar dissolves.

12. After dissolving the fine sugar, pour it into the lemon juice and lemon peel.

Steps 13 to 16

13. Continue cooking on low heat and stirring to prevent sticky bottom.

14. Leave the stove after cooking until sticky.

15. At this time, the lemon filling is slowly dripping when picked up with a knife.

16. Add 1 tablespoon of light cream to stir evenly and let cool.

Steps 17 to 20

17. After cooling, the lemon stuffing is placed in a flower bag and squeezed into a finished eggshell mold with a spoon to smooth the surface, or directly fill the eggshell with a small spoon to smooth the surface and fill it with 8 minutes.

18. Pour into the oven, preheat the oven to 180 degrees and bake on medium heat for 15 to 20 minutes.

19. The protein is placed in an oil-free, water-free egg-making bowl, beaten at a low speed for up to 1 minute, then divided into 3 parts with fine sugar until it is dry and frozen, so that the shape does not disappear and does not drip when the egg-making machine picks it up.

20. Put it in a bag of flowers.

Steps 21 to 24

21. Remove the lemon peel after it has been baked, it must be baked until the peel is slightly golden yellow on the edge.

22. The protein cream is squeezed into the lemon filling, which can be squeezed at will or applied directly to the lemon filling with a spoon.

23. Protein cream can be squeezed a little more.

24. I sprinkled some almond flakes on the protein cream.

Steps 25 to 28

25. Continue to bake in the oven at 180 degrees for 5 to 9 minutes, until the protein cream is brown and ready to be cooked.

26. Finished product.

27. Finished product.

28. Finished product.

Steps 29 to 32

29. Finished product.

30. Finished product.

31. Finished product.

32. Finished product.

33.

Handy cooking tips

　　1. I use a non-sticky egg yolk mold, if with a normal mold I have to sprinkle some dry powder before putting the egg yolk skin into the mold.2. Raw protein can be squeezed directly into the protein cream without putting it in the lemon filling.It can also be used as a pie skin, and it can be stored in the refrigerator for 3 to 5 days.4. The oven temperature needs to be adjusted according to the oven of each household.