Instructions
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In a bowl, mix flour, sugar, lemon zest, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
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Add eggs and mix just until dough comes together. Form into a disk, wrap, and refrigerate for 30 minutes.
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To make the pastry cream, heat milk with lemon zest until just steaming.
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In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
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Slowly whisk hot milk into the egg mixture, then return to saucepan.
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Cook over medium heat, stirring constantly, until thickened.
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Remove from heat, stir in vanilla, and let cool slightly.
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Preheat oven to 350°F (175°C).
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Roll out two-thirds of the dough and press into a greased 9-inch tart pan.
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Pour pastry cream into the crust and smooth the top.
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Roll out remaining dough and place over the filling, sealing edges.
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Sprinkle pine nuts evenly on top.
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Bake for 40–45 minutes, until golden.
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Cool completely, then dust with powdered sugar before serving.
Tips and Variations
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Almonds can replace pine nuts if needed.
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Serve chilled or at room temperature.
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This dessert keeps well refrigerated for up to 3 days.
