Ladyfingers pie

INGREDIENTS

For the shortcrust:

• 100g (1/2 cup) of sugar
• 125g (1/2 cup) of butter
• 1 egg
• A pinch of salt
• 1/2 of lemon (zest)
• 250g (2 cups) of all-purpose flour

For the filling:

• 600ml (2 1/2 cups) of milk
• Vanilla extract
• 1/2 of lemon (zest)
• 3 eggs
• Strega liqueur
• 250g (1 1/4 cups) of sugar
• Ladyfingers
• Powdered sugar

METHOD

1. In a bowl add the sugar and butter and mix with a spatula until combined. Add the egg, salt, lemon zest, and flour and continue mixing. When the dough starts to form knead it with your hands to obtain a non-sticky dough. Wrap the dough in cling film and transfer to the fridge for 1 hour.

2. In a saucepan add the milk, vanilla essence, and lemon zest and bring the milk to a boil. Remove from the heat and let it cool.

3. Transfer the milk to the bowl and add the eggs, Strega liqueur, and sugar, and whisk to combine all.

4. After time has elapsed remove the dough from the fridge and transfer it to the working surface. Roll it out the dough to form a disc of the size cake mold.

5. Transfer the rolled dough to the cake mold (28cm - mold size) and press it well will your hand on all sides.

6. Arrange the ladyfingers on the herringbone base, cutting them out to fill the entire pan.

7. Pour the milk and egg mixture over the ladyfingers. Transfer the pie to the oven and bake at 180°C/360°F for 40 minutes.

8. After baking decorate the pie with powdered sugar, cut it into slices, and serve.