To make the lemon custard, first zest the Lemon and set aside.
Separate Egg Yolks and set aside.
Beat together Granulated Sugar and Egg Yolks in a bowl until light in color.
Add All-Purpose Flour and the zest from 1 lemon and mix until smooth.
Slowly pour in Milk.
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, Large Egg, Unsalted Butter. Granulated Sugar, Baking Powder, and Lemon 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 parchment paper, and beans, and bake at 180 degrees C (350 degrees F) 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.