Instructions: Milk and lemon pie

• In a bowl sift flour, salt and icing sugar. Add soft butter and grated lemon zest and using the fork or your fingers crumble the butter until you get a sand-like mixture.
  
• Add the yolk. Knead briefly just to mix all the ingredients. Create a dough square, cover it with plastic wrap and put in the refrigerator for minimum 1 hour.
  
• After an hour take the dough out of the fridge and roll it out with a rolling pin to a 3 – 5 mm thick disc. Cover the dough with a plate and remove irregular edges with a knife. Move the dough into the previously lightly grased and floured round baking tray (approximately 25 cm wide). Place the tray in the refrigerator while preparing the milk filling.
  
• Whisk milk with lemon juice and set aside for 10 minutes or until it curls.
  
• In a bowl beat soft butter with brown sugar for a couple of minutes.
  
• Unite eggs, one at time, always beating at least 1 minute for each egg. Add the vanilla extract and mix again. Add flour and nutmeg and beat the mixture briefly.
  
• Then turn off the mixer and add milk/lemon mixture. You will have a fairly liquid batter. Pour the filling on the prepared base. Bake in the pre-heated static oven at 180 °C for 40 – 50 minutes.
  
• If the pie is getting gold too fast you can cover it with aluminum foil.