Lemon pie

INGREDIENTS

For the pastry:

• 300g (2 1/2 cups) of all-purpose flour
• 1 lemon (zest)
• 150g (3/4 cup) of butter
• 100g (1/2 cup) of sugar
• 1 egg yolk
• 1 egg
• Salt
• 1/2 tsp of baking powder

For the lemon cream:

• 700ml (2 3/4 cups) of milk
• 2 lemon (peel)
• 6 egg yolks
• 220g (1 cup) of sugar
• 60g (1/2 cup) of cornstarch
• 2 lemons (juice)
• Powdered sugar

METHOD

1. In a bowl add the flour, lemon (zest), butter (cold), sugar, egg yolk, egg, salt, and baking powder, and mix everything until the dough is created. Knead the dough until smooth, wrap in cling film and transfer to the fridge for one hour.
2. Pour the milk into the saucepan, and bring to a boil together with the lemon peels. Turn off and leave to infuse for 5 minutes.
3. Meanwhile, in a bowl, add the egg yolks and sugar and mix with a hand whisk until sugar dissolves. Add the sifted cornstarch and mix.
4. Take the milk and filter it with the help of a strainer on the egg mixture.
5. Stir, transfer it to the pot and cook over very low heat, stirring constantly until the mixture thickens.
6. Turn off, let it cool and add the lemon juice, mix and set aside.
7. Take the shortcrust pastry from the fridge, cut it, and put some shortcrust pastry aside.
8. Roll out a part of the dough on a lightly floured working surface. Transfer this base to a cake mold (mold size - 24cm) and lightly prick the bottom with a fork.
9. Pour the cream into the cake mold and arrange it evenly. Add stripes over the entire surface.
10. Bake in the oven at 180°C/360°F for 40 minutes and decorate with powdered sugar.