Lemon Pie

Whisk together the filling ingredients in a saucepan: egg, sugar, salt, starch, milk, and lemon zest and juice.

Place over the heat, bring to a boil, reduce the heat, and whisk constantly. Simmer until the custard thickens.

Remove the custard from the heat, add butter, and stir well. Cover with plastic wrap directly on the surface and let it cool completely.

Meanwhile, prepare the batter: mix the eggs, sugar, vanilla sugar, sour cream, butter, baking powder, and sifted flour in a bowl.

Pour the batter into a baking dish and smooth it out with a spatula.

For convenience, transfer the lemon custard into a piping bag and pipe a lattice pattern over the batter.

Optionally, top with sliced almonds.

Bake at 180 degrees Celsius for 40 minutes.