Torta della Nonna

Method

Combine the flour, sugar, salt, and lemon zest for the pastry. Cut in the cold butter until the mixture resembles coarse crumbs, then mix in the egg yolks just until the dough comes together -- stop as soon as it does, since overworking it here makes for a tough crust rather than a tender one. Wrap, and chill for thirty minutes.

For the pastry cream, warm the milk with the lemon zest until steaming. Meanwhile, whisk the egg yolks and sugar together until pale, then whisk in the cornstarch. Gradually whisk the warm milk into the egg mixture, then return everything to the pan and cook over medium heat, whisking constantly, until thickened, a few minutes. Strain into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let it cool completely.

Roll two-thirds of the dough, and line a tart pan with it. Spread the cooled pastry cream evenly inside. Roll the remaining dough for the top -- a simple full lid, or strips arranged in a lattice, whichever you prefer -- and cover, trimming and sealing the edges. Scatter the pine nuts over the top.

Bake at 180°C (350°F) for thirty-five to forty minutes, until deeply golden. Cool completely before slicing, and dust with powdered sugar just before serving.