Steps
- Quickly work 450g of all-purpose flour, 160g of sugar, 200g of cold diced butter, 2 medium eggs, and the grated zest of 1 lemon into a smooth dough. Wrap and chill for 30 minutes.
- Heat 750ml of whole milk with the peel of 1 more lemon, pared in wide strips. In a saucepan, whisk 3 eggs, 1 egg yolk, 225g of sugar, 35g of cornstarch, and 30g of all-purpose flour.
- Remove the peel and gradually whisk the hot milk into the egg mixture. Cook gently, stirring, for 10-15 minutes, until thick, then cover and cool. Near the end, preheat the oven to 325°F / 160°C.
- Roll out most of the pastry to line a 10in / 26cm round pan, fill with the cooled custard, and cover with the remaining pastry rolled into a disc. Seal the edges and sprinkle with 25g of pine nuts.
- Bake on a low rack for 50 minutes, then on the middle rack at 350°F / 180°C for 10 minutes. Dust with icing sugar once cooled.