The filling — In a sauce pan, stir the cornstarch into the milk. Add the sugar, the lemon zest and, stirring constantly, bring it to boil over a moderate heat. Once it has reached the desired thickness, take it off the heat and leave it to cool.

The pastry — Arrange the flour into a circle on a board. Make a well in the middle and put into this the egg, the sugar, the softened lard and the warm water. Mix and knead until the dough is smooth and elastic.

Roll the dough into two sheets. Use one of them to fold a non-stick mould. Pour the filling into. Cover with the second sheet. Spring the surface with a little caster sugar. Bake for about 25 minutes at 180° (C).

Ingrediens (4 portions): The filling: 1 litre of milk 150 g sugar 110 g cornstarch Lemon zest The pastry: 500 g flour 125 g lard 1 Egg 1 Tablespoon of sugar Warm water Suggested wine: Monte Luce by Sella & Mosca wineries