• CROSTATA DOUGH
• In a large bowl whisk together salt, flour, sugar and baking powder, make a well in the centre and add egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), remove dough to a flat surface and knead until it becomes a soft dough, wrap in plastic and refrigerate for 30 minutes.
• PRE-HEAT oven to 350° (180° celsius) lightly grease and flour a 10 inch (26 centimeter) pie pan.
• Remove dough from fridge, roll 3/4 of the dough into 1/8 inch thickness to fill pie plate, the remaining dough roll and you can use a small cookie cutter to make cutouts or make strips for the top of the crostata.

LEMON FILLING

• In a medium pot whisk together sugar, egg yolks, egg , lemon zest, lemon juice and cooled melted butter, place on low heat and heat whisking constantly until mixture thickens (this can take a while, so be patient and do not raise the heat) (should be thick enough to coat a spoon really well, once it starts to thicken it will thicken very quickly, so be careful not to burn).
• Remove from heat, and fill prepared crostata dough, top with cutouts or strips, brush lightly with milk and bake for approximately 30 minutes, after 15-20 minutes you may have to cover around the top of pie crust as it tends to brown quickly. Let cool completely before serving. Enjoy!