Preheat your oven to 350°F (175°C) to ensure even baking.

Zest and juice fresh lemons, then combine juice and zest with sugar, cornstarch, and milk until smooth.

Mix all-purpose flour and sugar, cut in cold butter until crumbly, and stir in milk until a soft dough forms.

Grease a baking dish and pour in the lemon filling, dollop the dough over the top without fully covering the edges.

Bake in the preheated oven for 30-40 minutes until the topping is golden brown and filling bubbles.

Let cool for about 10 minutes before serving, optionally dusting with powdered sugar.