Servings: 10

For the pie crust: subheading: For the pie crust:
2 eggs 2 eggs
450 g all-purpose flour 450 g all-purpose flour
160 g sugar 160 g sugar
200 g Butter, cold 200 g Butter, cold
grated zest from 1 lemon grated zest from 1 lemon
For the custard: subheading: For the custard:
750 g whole milk 750 g whole milk
4 egg yolks 4 egg yolks
225 g sugar 225 g sugar
35 g corn starch 35 g corn starch
30 g all-purpose flour 30 g all-purpose flour
1 lemon 1 lemon
40 gr pine nuts 40 gr pine nuts
powdered sugar powdered sugar

For the crust
In a food processor mix all-purpose flour and butter, pulse until the mixture comes together. Put the mixture on a pastry board and make a hole in the center. Add sugar, lemon zest and eggs.
Work the dough until it is smooth and even. Cover and leave it to rest in the fridge for 30 minutes at least.
For the custard filling: subheading: For the custard filling:
Sieve corn starch and all purpose flour and mix well.
Put egg yolks and sugar in a pot. Begin to mix the ingredients and when the sugar is absorbed add all purpose flour and corn starch mix.
Peel lemon peel with a vegetable peeler, taking care not to include the bitter white part .
In a second small saucepan add milk and lemon peel, let it heat over low heat (must touch the boiling point) remove the lemon zest.
Pour the milk, a little at the time, over the egg mixture while mixing well. Put the pot on the heat at low setting and cook stirring the custard with a whisk until it thickens, about 10 minutes. Transfer the custard in a mixing bowl and let it cool
Butter and flour a tart mold with a diameter of 26 cm. Take the dough from the fridge and roll it out to 4 to 5 mm thickness. Line the bottom and sides of the tart form with the dough, reserving enought to make the top cover of dough. Pierce the bottom with a fork.
Toast 25 gr pine nuts in the oven for 5 minutes at 120° C.
Pour the cold custard on the dough, sprinkle pine nuts on custard. Cover the pie remaining dough, then distribute remaining 15 gr of pine nuts on top of pie.
Bake in non convection oven preheated at 170° C. for about 50 minutes. Let the pie cool then sprinkle with powdered sugar

video instructions  video instructions