1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or springform pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, and sugar until well combined. This dry mix is the base that will become the crust and cake layer.
3. In a separate large bowl, beat the eggs until they’re light and frothy—about 2 minutes. Add the melted butter, milk, lemon juice, and lemon zest, whisking until smooth and fragrant.
4. Slowly add the dry ingredients to the wet mixture, stirring gently just until everything is combined. The batter will be thin—that’s perfect for this recipe.
5. Pour the batter into your prepared pan. This is where the “impossible” magic happens during baking as the layers separate into a soft crust below and a creamy lemon custard on top.
6. Bake for 50-60 minutes, or until the top is golden and a toothpick inserted near the center comes out with just a few moist crumbs. The center should be set but still slightly jiggly.
7. Remove the pie from the oven and let it cool completely on a wire rack. Cooling is key—it helps the custard fully set and makes slicing easier.
8. Just before serving, dust the top with powdered sugar for that extra touch of sweetness and charm.

Whenever I make these pies, I always think back to the first time Mama Lou taught me this recipe. She said, “Patience, Sofia. The pie will tell you when it’s ready.” It’s true—watching the layers form and waiting for that golden glow is part of the joy.