Mix the flour, butter and salt together (you can do this by hand or just pulse a few times with the kitchen machine). Slowly add the ice water, spoon by spoon, until it becomes dough (it can be a bit dry). Put the dough in the fridge and leave it to cool down completely (at least 30 min).
Take the dough out of the fridge and roll it out to about half a cm thickness until it fits in the baking tin. Cover the baking tin with baking paper and place the dough on this. Place the tin with the dough in the fridge and leave to cool for another 10 minutes.
Preheat the oven to 240 degrees Celsius.
Stuff a baking sheet and fold out again. Remove the tin from the fridge and place the baking paper on the dough. Add weight (for example, another tin) and let the bottom bake for 12 minutes.
Meanwhile, for the filling, add all the ingredients in a pan (not yet on the heat) and mix until the maïzena, turmeric and Soof syrup have dissolved in the plant-based milk. Then put it on the fire and keep stirring until it is as thick as custard.
Remove the tin from the oven. Pour the warm filling into the tin and place it back in the oven. Reduce the temperature to 180 degrees Celsius and bake for 25 minutes until the bottom has a golden brown colour.
Meanwhile, cut the lemon into thin slices and add the Soof syrup and water to a pan and bring to boil. When it boils, add the lemon slices and cook until the Soof and water mixture thickens. Remove the slices and leave to cool on a baking sheet.
Remove the cake from the oven and allow it to cool completely. Put the lemon slices on the cake in a nice shape. The cake is now ready to be eaten. Combines well with creamy whipped cream (vegan or not)!