A Timeless Italian Classic: Torta della Nonna

These ingredients are simple, affordable, and commonly found—another reason why this dessert has stood the test of time.

Step-by-Step: How to Make Torta della Nonna
Step 1: Prepare the Shortcrust Pastry
Start by combining flour, sugar, salt, and lemon zest. Cut in cold butter until the mixture resembles coarse crumbs. Add eggs and gently bring the dough together. Avoid overworking it, as this can make the pastry tough.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step is crucial for achieving the perfect texture.

Step 2: Make the Custard (Crema Pasticcera)
In a saucepan, heat the milk with vanilla and lemon peel until warm (not boiling). In a separate bowl, whisk egg yolks with sugar until pale, then add cornstarch.

Slowly pour the warm milk into the egg mixture, whisking constantly. Return everything to the saucepan and cook over low heat, stirring continuously, until thick and smooth.

Remove from heat and allow the custard to cool slightly.