For the shortcrust pastry
125 gr (4.4 ounces) unsalted butter
125 gr (4.4 ounces) sugar
1 egg
240 gr (8.5 ounces) all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 organic lemon
For the lemon custard
250 gr (8.8 ounces) whole milk
250 gr (8.8 ounces) cream
150 gr (5.3 ounces) sugar
4 egg yolks
40 gr (1.4 ounce) all-purpose flour
100 gr (3.5 ounces) Pine nuts
1 organic lemon
method
1 - In a bowl combine the butter, cut into small pieces, a pinch of salt, the grated rind of an organic lemon and the sugar. Mix them all with the tips of your fingers. Then add the egg, the flour and the baking powder.
2 - Knead with your hands and when the dough is well mixed, beat it a few times onto the working surface to make it stiff.
3 - Shape the dough into a ball, wrap it with clingfilm and rest it in the refrigerator for 2 hours or more. The shortcrust pastry can be prepared one day before, you just have to remember to take it out the refrigerator 30 minutes before you are going to bake the cake. If you have a stand mixer, you can proceed with the preparation following the same steps as above stated.
4 - Put the shortcrust pastry onto a slightly floured surface and flatten it into a circle with a rolling pin.
5 - Line a 26 cm/10 inches pie dish, previously greased and lightly floured, with the pastry.
6 - Trim off any excess dough with a knife and riddle it with small holes using a fork or a toothpick.
7 - Pour in the filling of lemon custard and the pine nuts and bake in preheated oven to 180C/350F for 25/30 minutes.
method
1 - Heat milk and cream together in a saucepan over low heat.
2 - Beat the egg yolks with sugar with an electric whisk or by hand.
3 - Stir in the flour and melt with a few tablespoons of warm milk and cream. Pour the mixture in the saucepan with milk and cream and set to boil over low heat, always stirring. Let the custard boil for 5 minutes.
4 - Turn off and flavour with the grated rind of an organic lemon. If you prepare the lemon custard in advance, pour it into a bowl and cover with clingfilm directly in contact with the custard.
