In the bowl of an electric mixer, beat the butter for about 1 minute.

Add the powdered sugar and beat for another 2 minutes at medium speed.

Add the egg and vanilla extract. Mix to completely incorporate the egg.

Then add the almond flour and salt. Mix to combine.

Add the all-purpose flour and mix on low briefly or with a spoon to combine ingredients.

Wrap the dough in plastic wrap and press it lightly into a small disk. Leave it in the refrigerator for about 2 hours.

Pre-heat the oven to 350ºF.

Remove the dough from the fridge and sprinkle some flour on the counter.

Roll out the dough until it’s about ¼” thick, and 12” in diameter.

Lift the dough up and transfer it to the tart or pie pan.

Press the dough down the bottom and up the sides of the tart pan. Use a knife to trim off the excess at the top.

Prick the bottom of the crust with the knife or a fork.

Place the crust in the freezer for 15 minutes or in the fridge for at least 30 minutes before baking.

Line the bottom of the crust with a piece of parchment paper and fill it up with beans or pie weights.

Bake the pie crust for about 12 minutes, until the sides are golden.

Remove the pie weights from the bottom of the crust, and bake the pie for another 5 to 10 minutes.

Remove the pie crust from the oven once golden all over.

Add the Eagle Brand® Sweetened Condensed Milk, egg yolks, fresh lemon juice, lemon zest to a large bowl.

Mix on medium high with an electric mixer until completely incorporated.

Pour the filling into the baked crust.

Bake in the pre-heated 350ºF oven for 18 to 20 minutes, until the pie is slightly jiggly in the middle, but completely set around the edges.

Remove from the oven and let it cool down.

Rest it in the fridge overnight before slicing and serving.

Place the water and sugar in a large pot. Bring it to a boil over high heat.

Once the sugar has dissolved, reduce the heat to medium, and add the lemon slices to the pan.

Let the lemon slices cook in the syrup for 20 minutes, until the syrup is very thick.

Using a fork, remove one slice at a time and place them on a baking sheet lined with silicone or parchment paper.