Name: Rustic Lemon Tart (Torta Della Nonna al Limone) With Pine Nut Lace Cookies
Cook time: 1 1/2 hours
Total time: 2 1/2 hours, plus at least 4 hours chilling
Yield: Makes 1 (10") tart and about 32 cookies
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

A rustic lemon tart topped with pine nuts next to three cups of coffee and a plate of pine nut lace cookies.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi

While the crispy, buttery lace cookies add addictive crunch to this dessert, they're not mandatory. The citrusy creaminess of this Italian-style lemon tart makes it an impressive finale all on its own.