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For the dough (pasta frolla): Combine flour, sugar, lemon zest, and salt. Cut in the butter until crumbly. Add eggs and vanilla extract, mix until just combined. Form into a disc, wrap, and chill for at least 30 minutes.
For the custard pastry cream (crema pasticcera): Heat milk with lemon peel until simmering. In a separate bowl, whisk egg yolks, sugar, flour, corn starch, and vanilla extract until smooth. Gradually temper the hot milk into the egg mixture. Return to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove lemon peel and let cool.
Preheat oven to 350°F (175°C).
Roll out half of the dough and line the bottom of a tart pan. Pour in the cooled custard cream.
Roll out the remaining dough and place it on top of the custard. Crimp the edges.
Brush the top with milk and sprinkle with pine nuts.
Bake for 30-40 minutes, or until the crust is golden brown.
Let cool completely before decorating with powdered sugar (optional).