Rustic Lemon Tart (Torta Della Nonna Al Limone) with Pine Nut Lace Cookies

epicurious.com

Sonya Terjanian

subheading: For the crust:

1 ½ cups (6 ounces) all-purpose flour, plus more for surface

1 cup (4 ounces) whole-wheat flour

¼ teaspoon salt

¼ teaspoon baking powder

⅓ cup lemon juice

1 teaspoon grated lemon zest

½ cup (1 stick) unsalted butter, room temperature

⅓ cup turbinado sugar

⅓ cup confectioners' sugar

1 large egg

1 large egg yolk

subheading: For the filling:

1 ¾ cups heavy cream

Grated zest of 1 lemon (about 1 teaspoon)

½ cup sugar, divided

12 large egg yolks

⅓ cup fresh lemon juice

subheading: For the Pine Nut Lace Cookies:

6 tablespoons unsalted butter, room temperature

2 tablespoons light corn syrup

5 tablespoons sugar

¼ cup all-purpose flour

6 tablespoons (1 ¾ ounces) pine nuts, finely chopped

½ cup toasted pine nuts, for garnish

¼ cup candied julienned lemon zest or thinly sliced candied lemon peel

subheading: Special equipment:

A 10-inch round fluted tart pan with removable bottom

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