Preheat oven to 325°F.

For crust: In the work bowl of a food processor, place pine nuts, sugar, rosemary, and salt; pulse until combined. Add flour, and pulse until finely ground.

In a medium bowl, beat nut mixture, butter, and egg yolk with a mixer at medium speed until combined. Shape dough into disk; wrap in plastic wrap, and refrigerate for at least 10 minutes.

Press dough into bottom and up sides of a 9-inch removable-bottom tart pan at least 3 inches deep. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.

Bake until lightly browned, about 15 minutes. Carefully remove paper and weights. Bake until light golden brown and firm, about 10 minutes more. Reduce oven temperature to 300°F.

For filling: In a medium bowl, whisk together sugar, flour, cornstarch, and salt. In another medium bowl, whisk together eggs, egg yolks, and vanilla. Add sugar mixture to egg mixture, whisking to combine. Add lemon juice; whisk until smooth. Pour filling into prepared crust.

Bake until filling is set but still jiggles slightly in center, about 40 minutes. Let cool completely. Refrigerate for at least 4 hours or overnight. Garnish with Candied Meyer Lemon Slices, if desired. Cover and refrigerate for up to 3 days.