Instructions

1. Pour the milk into a pan and bring to a simmer. Stir in the vanilla. Let the milk cool a bit.
2. In a small bowl mix the eggs with the egg yolk and the sugar. Using a hand held mixture, mix until it is a bit frothy. Slowly add about a third of the warm milk, very slowly, mixing to avoid curdling. Add the rest of the milk, and finally the lemon peel and the flour, mixing well to avoid lumps.
3. Place over medium heat, stirring the entire time with a wooden spoon, until it starts to thicken. It should be thick in about 3 or 4 minutes.
4. Let cool to room temperature.
5. To make the crust:
6. Place the flour in a bowl, with the baking powder and mix well, and make a well in the center.
7. Add the eggs, sugar, butter, zest and vanilla and mix those with your fingers. Slowly pull in the flour and mix it with your hands until uniform in consistency. Place in the refrigerator for 45 minutes to firm up.
8. Preheat oven to 180 C / 300 F.
9. Line a 10 inch pan with parchment.
10. Roll out half the dough into a circle and place in the bottom of the pan, letting the edges come up and over the sides of the pan. Spread a layer of jam on top, and then carefully spread the cooled crema pasticciera.
11. Roll out the rest of the dough and place on top and pinch with the bottom layer.
12. Sprinkle with the pine nuts and put in the oven for about 40 to 45 minutes. Let cool and sprinkle with powdered sugar before serving.