1. 1

   Step 1

   Cut 250 g of butter into cubes and work it in a bowl with 150 g of powdered sugar, the zest of half a lemon, and 1 pinch of salt.

2. 2

   Step 2

   Add 110 g of eggs to the mixture and mix well.

3. 3

   Step 3

   Incorporate 500 g of all-purpose flour and 4 g of baking powder, kneading quickly until a smooth dough is formed.

4. 4

   Step 4

   Wrap the dough in parchment paper, flatten it slightly, and let it rest in the refrigerator.

5. 5

   Step 5

   Heat 500 g of milk with the zest of half a lemon until it almost reaches a boil.

6. 6

   Step 6

   In a bowl, whisk 85 g of egg yolks with 100 g of sugar, then add 25 g of cornstarch and 20 g of rice starch.

7. 7

   Step 7

   Pour the hot milk into the egg yolk mixture, removing the lemon zest, and mix well.

8. 8

   Step 8

   Cook the cream over low heat, stirring constantly until it thickens, then cover with plastic wrap in direct contact.

9. 9

   Step 9

   Roll out 2/3 of the shortcrust pastry to a thickness of 7-8 mm and line a 24 cm cake pan, pricking the bottom with a fork.

10. 10

    Step 10

    Pour the pastry cream over the pastry base and level it well with a spoon.

11. 11

    Step 11

    Roll out the remaining pastry to a thickness of 5 mm and cover the cake, sealing the edges well.

12. 12

    Step 12

    Prick the surface, brush with water, and distribute 40 g of pine nuts.

13. 13

    Step 13

    Bake in a preheated static oven at 180°C on the lower rack.

    Timer 40 min
14. 14

    Step 14

    Let cool completely and decorate with powdered sugar before serving.

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