1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish. I often use a ceramic pie dish, which holds heat beautifully and reminds me of my mum’s old, chipped one that’s seen decades of pies.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs until frothy. Stir in the melted butter, milk, lemon juice, and lemon zest, mixing gently but thoroughly.
4. Pour the wet ingredients into the dry and stir just until combined. The batter will be quite loose — don’t overmix here; it’s part of the magic.
5. Pour the batter into your prepared pie dish and place it in the oven.
6. Bake for about 50-55 minutes. You’ll know it’s done when the top is golden brown and a knife inserted near the centre comes out mostly clean, with just a slight wobble — the custard sets as it cools.
7. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving. I often find the best moments are when the kitchen fills with that tangy, buttery aroma, and we all sneak spoonfuls before it’s fully cooled.
8. Dust with powdered sugar before serving if you like a touch of sweetness and a pretty finish.

One piece of advice I picked up from years of baking with my mum — always keep an eye on the edges while baking. If they brown too quickly, tent the pie loosely with foil to prevent burning while the centre finishes cooking.