Ingredients

• 1 1/2 cups (6 ounces) all-purpose flour, plus more for surface
• 1 cup (4 ounces) whole-wheat flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/3 cup lemon juice
• 1 teaspoon grated lemon zest
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup turbinado sugar
• 1/3 cup confectioners' sugar
• 1 large egg
• 1 large egg yolk
• 1 3/4 cups heavy cream
• Grated zest of 1 lemon (about 1 teaspoon)
• 1/2 cup sugar, divided
• 12 large egg yolks
• 1/3 cup fresh lemon juice
• 6 tablespoons unsalted butter, room temperature
• 2 tablespoons light corn syrup
• 5 tablespoons sugar
• 1/4 cup all-purpose flour
• 6 tablespoons (1 3/4 ounces) pine nuts, finely chopped
• 1/2 cup toasted pine nuts, for garnish
• 1/4 cup candied julienned lemon zest or thinly sliced candied lemon peel
• A 10-inch round fluted tart pan with removable bottom

Directions

• 1. Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl; set aside.
• 2. Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently.
• 3. Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes. Add whole egg and yolk and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
• 4. Preheat oven to 350°F.
• 5. Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes. Roll dough on a lightly floured surface to a 12" round, about 1/4-inch thick. Fit dough into tart pan, pressing it into the fluted sides. If the dough breaks, just press it back together with your fingers. Trim the excess by running a rolling pin over the tart pan. Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes. Bake on the middle rack until the tart shell is golden and dry, 30 minutes. Let cool completely.
• 6. Reduce oven temperature to 275°F.
• 7. Combine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer.
• 8. Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl. Gradually whisk in hot cream. Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout.
• 9. Set tart pan on a sturdy baking sheet and pour in filling. Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown). Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours.
• 10. Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350°F and line a cookie sheet with parchment.
• 11. Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth. Add sugar and stir to thoroughly combine. Add flour and pine nuts and stir until blended and smooth.
• 12. Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread. Bake until cookies are golden and lacy, 8–10 minutes. Let cool on baking sheet and then transfer to a plate. Wipe parchment and repeat with remaining batter.
• 13. Cut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies.
• 14. Torta can be refrigerated up to 1 day before serving and Pine Nut Lace Cookies can be stored in an airtight container at room temperature for up to 1 day before serving.

Photos