Ingredients
The dough
eggs
100g
3.50oz
0.40cup
6.70tbsp
sugar
145g
5.08oz
0.58cup
9.72tbsp
milk
60ml
1.98fl oz
4tbsp
vegetable oil
50ml
1.65fl oz
3.35tbsp
flour
175g
6.13oz
0.70cup
11.73tbsp
baking powder
8g
0.28oz
0.54tbsp
Lemon custard
milk
400ml
13.20fl oz
1.60cup
26.80tbsp
egg
2pc
sugar
120g
4.20oz
0.48cup
8tbsp
cornstarch
40g
1.40oz
2.68tbsp
lemon juice
180ml
5.94fl oz
0.72cup
12tbsp
Lemon soaking
lemon juice
to taste
sugar
to taste
water
to taste
Method
The calculation in the recipe is for a 28-30cm (11-11.8 inch) baking mold.
The dough
- Beat the eggs with sugar until fluffy and light. Without ceasing to beat, pour in vegetable oil, milk, and mix everything.
- Introduce dry, sifted ingredients in 2-3 doses, and then mix.
- Pour the dough into a mold, having previously made a "French shirt", and bake at 338F (170C) for 20 minutes. * Always focus on your oven.
Lemon custard
- Heat milk until hot.
- Mix eggs with sugar and starch in a bowl until smooth, add hot milk in a thin stream, and mix.
- Return back to the saucepan and simmer over low heat until thickened, stirring constantly.
- Remove from heat, add lemon juice, and mix.
Assembly
- Soak the cooled base well (make the syrup to your taste, you need 3-3.50 fl.oz of it).
- Put the ready-made hot lemon custard and decorate the pie as desired.
- Put it in the fridge to stabilize.
