To make the lemon custard, first zest the Lemon (1) and set aside.
Beat together Granulated Sugar (1/2 cup) and Egg (3) in a bowl until light in color.
Add All-Purpose Flour (1/4 cup) and the zest from 1 lemon and mix until smooth.
Slowly pour in Milk (500 milliliter).
Bring it to a boil at low heat, and let it simmer for about 5 minutes, stirring constantly.
Turn off the heat, and transfer to a bowl or plate. Cover with plastic wrap directly touching the cream. This will prevent a layer of thick film from forming on the surface. Let it cool down completely in the refrigerator.
For the crust, combine All-Purpose Flour (150 gram), Large Egg (1), Unsalted Butter (50 gram). Granulated Sugar (50 gram), Baking Powder (1/2 teaspoon), and Lemon (1 teaspoon) on your kitchen counter.
Mix them until you get a soft, smooth dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 180 degrees C (350 degrees F). Dust your kitchen counter and rolling pin with flour, and gently roll out the dough into a circle, about 3mm thick.
Heavily grease a pie pan with some butter, then lightly dust it with flour. Lay the dough in the pan, cover with some Baking Powder (1/2 teaspoon) parchment paper, and beans, and bake at 350 degrees F (180 degrees C) for about 20 minutes.
Remove from the oven, let it cool down, then move it onto a serving plate.
While the crust is baking, wash and slice the strawberries.
Cover the crust shell with lemon custard.
Then, lay the sliced Fresh Strawberries (200 gram) on top.
Brush the top of the pie with Strawberry Jam (to taste).
Refrigerate until ready to serve. Enjoy!