Torta della Nonna

Method

1. For the pastry: combine softened butter, lemon zest, and icing sugar in a bowl. Mix with a whisk.
2. Add the eggs one at a time, mixing by hand. Then add all the flour and a pinch of salt. Work quickly until just combined; do not overwork.
3. Roll the dough out between two sheets of parchment paper to about 7-8 mm thickness. Refrigerate for at least 2 hours.
4. For the custard: in a saucepan, heat the milk with the lemon peel. In a bowl, mix the egg yolks with the sugar, cornstarch, and rice starch.
5. When the milk is nearly boiling, remove the lemon peel. Slowly pour the hot milk into the egg mixture, stirring constantly. Return to the saucepan and cook over medium heat, stirring until thickened.
6. Transfer the custard to a wide shallow bowl, cover with plastic wrap (touching the surface), and let cool until just warm.
7. Preheat the oven to 180°C (static). Roll out about 2/3 of the pastry on a floured surface to 7-8 mm and line a tart pan. Prick the base.
8. Stir the custard and pour it into the pastry shell.
9. Roll out the remaining pastry to about 5 mm thickness. Cover the custard with the top crust, sealing the edges. Prick the top.
10. Brush the top with water and scatter pine nuts over it.
11. Bake on the lowest rack for about 40 minutes. Let cool completely, then dust with icing sugar.