Different Lemon Pie

In a medium saucepan with the heat off, start by adding the milk, the eggs, the corn starch, the sugar and mix until combined.

Now, turn the heat to medium-low and stir nonstop until thickened.

Next, remove the saucepan from the heat, add the cream cheese and mix until incorporated.

Add the lemon juice and mix until combined. 

Now, in a large bowl, add the egg, the refined sugar, the lemon zest and mix until combined. 

Add the wheat flour, the baking powder, the unsalted butter and mix by hand until a smooth dough forms.

Get half of this dough, transfer it to a 26cm diameter pie mold greased with unsalted butter and spread it well. 

Next, poke holes all over the dough using a fork, add all the cream we made and spread it evenly.

Now, cover the other half of dough with nonstick baking paper. 

Stretch out the dough using a rolling pin until not too thin nor too thick, then, using a dough cutter, cut it into round slices. 

Next, use these round slices to make the edges of the pie.

Take it to a preheated oven at 180°C (350°F) and bake for 35 minutes.

Finish by sprinkling icing sugar all over the pie and garnish with slices of lemon to taste.

Serve.