Pour the flour on working surface and make a fountain with a hole in the middle of the flour.
Zest the lemon with a grater in a cup. And mince the walnuts kernels in another bowl.
Add the lard, the sugar, the three eggs, the walnut kernels and the lemon zest.
Let the dough rest for about one hour.
Pre heat the oven to 170°C (325°F) ten minutes before baking.
Spread the dough out in a round baked dish and bite it with your fingers.
Scatter the mixture with pine nuts and white sugar.
Bake in the oven for approximately 30 minutes until golden.
Serve with a glass of Tuscan Vinsanto or with a glass of sweet dessert wine.