Pie with sour milk

Ingredients:

• 1 1/4 cups fresh sour milk, room temperature
• 2 large eggs, room temperature, whites separated from yolks
• 1 chilled sheet of shortcrust pastry (see recipe below)
• 120 g butter, melted
• 1 1/4 cups granulated sugar
• 3 tbsp. premium wheat flour
• 1 tbsp. freshly squeezed lemon juice
• 1/4 tsp finely grated lemon zest
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• Powdered sugar, for dusting

Preparation:

1. Preheat oven to 180°C. Grease a 9-inch round baking pan with butter. Pour the dough into the pan and spread it evenly, including the edges. Prick the dough all over with a fork. Place the cake in the oven and bake until golden brown, about 30 minutes. Cool completely.
2. Prepare the filling: Beat the butter and sugar with a mixer on high speed for 1 minute. Add the egg yolks and continue beating for another 1 minute. Reduce the mixer speed to low; add the flour, lemon juice, lemon zest, nutmeg, and salt, mixing until smooth. Increase the mixer speed to medium and slowly beat in the sour milk, mixing until smooth.
3. Beat the egg whites with a mixer on high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the yolk mixture and mix until smooth. Pour the filling into the crust. Place the pie in the oven and bake until the edges are set but the center is still slightly opaque, 45 to 50 minutes. Remove the pie from the oven and cool completely. Dust the pie with powdered sugar.
   
   Recipe for making shortcrust pastry for a pie