Step 1 In a food processor, mix the flour, sugar, lemon zest, salt, and butter until combined. Step 2 Add the vanilla extract and eggs, and mix only until the dough comes together. Step 3 Remove from processor and mix together with your hands, forming 2 separate dough balls. Step 4 Wrap and refrigerate for about 1/2 hour. Step 5 Roll out the dough to cover the buttered pastry tray. Step 6 Prick the bottom with a fork and add the custard. Step 7 Roll out the other piece of dough and place on the top, brushed with milk. Step 8 Sprinkle with pine nuts and bake for about 45 minutes until golden at 180 degrees. Step 9 Allow to cool. Step 10 Sprinkle with icing sugar to finish. For The Crema Pasticcera Step 11 Mix sugar with the egg yolks until combined, then add cornflour. Step 12 Slowly pour the warm milk with vanilla and lemon rind into the bowl with the eggs, constantly whisking until everything is mixed together (make sure the milk is just warm and not hot so the eggs don’t scramble). Step 13 Once combined, pour the mixture back into the saucepan you warmed the milk in. Step 14 Heat it on low heat, stirring constantly with a wooden spoon for 10 minutes until thick. Step 15 Be patient with the custard mixture; it’ll take about 5 minutes before it starts to thicken at all, but then it’ll thicken very quickly. Step 16 After 10 minutes, it should be at the right consistency—it will continue to thicken as it cools. Step 17 Place plastic wrap directly on top of the cream so a skin doesn’t form. Set aside to cool.
