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Make the Pastry Dough:In a large bowl, mix flour, sugar, lemon zest, and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and yolk, mixing just until a dough forms. Wrap and chill for 30 minutes.
Prepare the Lemon Custard:In a saucepan, heat milk and lemon zest until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly add hot milk to the yolks while whisking. Return to saucepan and cook over low heat, stirring constantly, until thickened. Stir in vanilla. Cool completely.
Assemble the Cake:Preheat oven to 350°F (175°C). Roll out two-thirds of the dough and line a 9-inch tart pan. Fill with custard. Roll out remaining dough and place on top. Seal edges and trim. Brush with egg wash and sprinkle with pine nuts.
Bake and Finish:Bake for 35–40 minutes or until golden. Cool completely before dusting with powdered sugar.