Lemon Pie

Start by adding the condensed milk in a medium bowl. 

Add the corn starch, the lemon zest, cut the lemon in half and squeeze out all the juice while passing it through a sieve to remove the seeds. 

Next, add one egg yolk and beat all the ingredients together using an electric mixer until combined.

Now, transfer this mixture to a saucepan, turn the heat to medium-low, stir very well into a smooth and uniform cream and set aside. 

In a large bowl, add the wheat flour, the baking powder, the salt, the butter, and mix. 

Then add the egg and mix once again. 

When you can no longer mix with the spoon, knead it by hand until a smooth and uniform dough forms.

Now, split the dough in half, take one of these halves to the freezer and let it chill for 15 minutes.

Meanwhile, line the bottom of a removable-bottom cake pan with non-stick baking paper and grease its edges with vegetable oil. 

Place the other half of the dough in the pan and arrange it into the bottom of the pan. 

Next, add the creamy filling we prepared earlier and grate the dough we left in the freezer all over the filling.

Now, top it all with the peeled lemon slices and sprinkle granulated sugar all over these slices.

Take it to a preheated oven at 180°C (350°F) and bake for 45 minutes.

Serve.