• Preheat the oven to 350 F or 180 C and grease a 9×9 inch square pan with butter.

To make the crust:

• In a bowl, combine the flour, sugar, cornstarch and salt and whisk until combined.
• Cut in the butter using a fork or pastry blender. Alternatively use a food processor to prepare the crust.The mixture should resemble coarse cornmeal.
• Gently press the mixture onto the bottom of the square pan, firmly up the edges (make a slight ridge) and barely patting the center- pressing too hard will make for a leathery crust.
• Place the crust in the freezer for 15-30 minutes, then place into the oven for 20 minutes or until golden brown.

To make the filling:

• While the crust is baking, whisk together the eggs, sugar and flour until incorporated.
• Add the vanilla, milk and lemon juice and continue blending just until combined- careful not to over mix.
• Pour the filling onto the crust and bake for 15-20 minutes or until set but not browned. Check after 15 minutes.