How to make it
6 steps. Take it one step at a time.
Mix flour, butter, sugar, and half the lemon zest
In a food processor or bowl, mix flour, butter, sugar, and half the lemon zest until crumbly. Add eggs and process until a dough forms. Wrap in plastic and chill for 60 minutes.
1 hrHeat milk with the remaining lemon zest
Heat milk with the remaining lemon zest in a saucepan. In another bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour warm milk into the egg mixture while whisking.
Return the mixture
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and let cool completely.
10 minPreheat oven to 180°C
Preheat oven to 180°C (356°F). Roll out 2/3 of the pastry and line a 9-inch tart tin. Pour in the cooled custard cream.
Roll out the remaining 1/3 pastry
Roll out the remaining 1/3 pastry and cover the top, sealing the edges. Prick the surface with a fork, brush with a little water, and sprinkle with pine nuts.
Bake at 180°C for 40-45 minutes
Bake at 180°C (356°F) for 40-45 minutes until golden. Once cooled, dust with powdered sugar before serving.
45 min
A little kitchen wisdom
Ensure the pastry cream is completely cooled before filling the tart to prevent the crust from becoming soggy. For a more traditional look, use a fluted tart tin.
