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Its time to take out the dough from the refrigerator, it has frozen well and now it will be easy to trim off the excess dough, then we make micropunctures with a fork so that the dough does not rise in the oven, we dont need this and send it bake, when the cake is ready, fill it with lemon cream and put it in the oven again, ive been struggling for several hours to repeat her recipe, and nothing even comes close, well, dont worry. This is just fantastic, this is her, forgive me, all that remains is to make a sweet cap out of meringue, here i want more in the middle, give me such a pimp, pat, pat, lightly burn the miringue using a burner, just be careful, our pie is ready, it looks very beautiful, but i really like the taste. This citric acid, yeah, and at the same time, the sweetness, yes, the meringue balances, i noticed, that is, if it were completely without it, it would not be so impressive, not so, i like the airy texture, and at the same time a very delicate filling, i think we d

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