Torte della nonna - italian grandma's pie

Remove the zest from the lemon with a fine grater. Sift flour and mix with baking powder and powdered sugar.

Cut the cold butter into small cubes and grind with flour with your hands into small crumbs.

Add zest, egg and yolk, quickly knead into a soft dough. Roll it into a ball, wrap with cling film and refrigerate for 1 hour.

Using a knife, peel the zest off the lemon in long strips without touching the white part. Beat the yolks with a whisk and half the icing sugar until smooth.

Add flour to the yolks, beat thoroughly. Pour in 60 ml of milk and stir again.

In a saucepan, combine the remaining milk with the other half of the caster sugar, lemon zest and vanilla extract.

Bring the liquid to a boil over low heat, stirring occasionally. Remove the zest.

Stirring constantly with a whisk, pour hot milk into the yolks in a thin stream. Transfer the mixture to a saucepan.

Boil the cream until thickened for 3-4 minutes, stirring constantly. Transfer to a bowl and place on ice.

Cover the cream with cling film so that it is firmly pressed to its surface. Cool to room temperature.

Preheat oven to 180 ° C. Grease a round baking dish with a diameter of 26 cm with butter.

Separate ⅔ of the dough, roll it into a 2 mm thick layer. Put in a mold, press the dough to the sides and bottom, trim off the excess.

Make a few pricks on the dough with a fork. Put the cooled cream on it, smooth it out with a spoon.

Roll the remaining dough into a thin round layer. Cover the filling with it, connect and pinch the edges of the dough.

Sprinkle with pine nuts and gently press into the dough. Bake 45 minutes until golden brown.

Cool the finished cake completely, remove from the mold and sprinkle with powdered sugar.