Put the flour, sugar, butter, egg, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix until crumbly, then quickly knead by hand until a smooth dough forms.

Wrap the dough in cling wrap and refrigerate for 30 minutes.

Put the milk, salt, butter, sugar, and lemon zest in a pot. Mix well and place over medium heat.

After about 1 minute, add the semolina and whisk well to prevent lumps.

Cook for about 5 minutes, or until the mixture thickens to a crème pâtissière consistency.

Add the beaten egg and pine nuts, then stir until fully combined.

Take the dough out of the fridge, place it on baking paper, and roll it into a sheet about 1 cm – 0.4 inch thick.

Transfer the dough to a greased 20 cm – 8 inch springform pan. Press it down evenly and ensure the sides are fully covered.

Pour the semolina and pine nut mixture over the base.

Roll out the remaining dough, cut strips 1.5 cm – ½ inch wide, and arrange them on top to form a diamond pattern.

Bake in a preheated oven at 180°C – 355°F for 25–30 minutes, or until cooked through.

Let the cake cool completely, then unmould, dust with icing sugar, and serve.