Lemon Pie

Make the dough. Cream the softened butter together with the sugar.

Add the egg and mix well.

Add the flour and knead the dough, then shape it into a ball with your hands (if the dough doesn't come together easily, you can add a tablespoon of cold water).

Press the dough evenly across the bottom of your pan with your hands (I used a 22 cm diameter pan) and form a 2 cm rim around the edges. Refrigerate for 30 minutes.

Make the cream filling. Grate the zest from one lemon using a fine grater (yellow part only, avoiding the white pith).

Cut the lemons in half, squeeze out the juice, and remove any seeds (I ended up with 120 ml of juice).

Beat the eggs with the sugar for about 5 minutes until the mixture is thick and dense.

Add the lemon zest and starch. Pour in the melted butter (I melted mine in a cup in the microwave) and the lemon juice, then beat everything together.

Pour the cream filling into the pan with the dough. Give the pan a gentle shake to level the surface. Place in an oven preheated to 180 degrees. Bake for 35-40 minutes.

Let the finished pie cool completely before cutting, otherwise the filling may lose its shape.

The lemon pie can be dusted with powdered sugar — it tastes best served cold.