Name: Italian Grandma’s Lemon Custard Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1½ cups all-purpose flour; ¼ cup granulated sugar; Pinch of salt; ½ cup unsalted butter, cold and cubed; 1 egg yolk; 2–3 tbsp cold water; 1½ cups whole milk; ¾ cup granulated sugar; 3 large egg yolks; ¼ cup cornstarch; Zest of 1 lemon; ½ cup fresh lemon juice (about 2 lemons); 2 tbsp unsalted butter; 1 tsp vanilla extract

Introduction

This Italian Grandma’s Lemon Custard Cake is a delightful blend of tangy lemon and creamy custard nestled in a buttery crust. Perfect for a light dessert or afternoon treat, it combines simple ingredients into a truly comforting classic.

Italian Grandma’s Lemon Custard Cake Recipe - Recipe Image

Ingredients

1½ cups all-purpose flour
¼ cup granulated sugar
Pinch of salt
½ cup unsalted butter, cold and cubed
1 egg yolk
2–3 tbsp cold water
1½ cups whole milk
¾ cup granulated sugar
3 large egg yolks
¼ cup cornstarch
Zest of 1 lemon
½ cup fresh lemon juice (about 2 lemons)
2 tbsp unsalted butter
1 tsp vanilla extract

Instructions

Step 1: In a bowl, combine the flour, sugar, and salt. Cut in the cold cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, stirring gently until a dough forms. Press the dough evenly into a tart pan or a square cake pan and chill for 20–30 minutes.
Step 2: Preheat the oven to 350°F (175°C). Prick the base of the chilled crust all over with a fork to prevent bubbling. Bake for 12–15 minutes until the crust turns lightly golden. Remove and let it cool slightly.
Step 3: In a saucepan, whisk together the sugar, cornstarch, lemon zest, and egg yolks. Gradually add the whole milk while whisking continuously to combine. Cook the mixture over medium heat, stirring constantly until it thickens and coats the back of a spoon.
Step 4: Remove the custard from heat and immediately stir in the fresh lemon juice, butter, and vanilla extract until smooth. Pour the custard into the pre-baked crust.
Step 5: Return the filled pan to the oven and bake for 25–30 minutes, until the custard is just set but still slightly jiggly in the center. Remove from the oven and let cool completely before slicing and serving.

Tips & Variations

For an extra buttery crust, sprinkle a little granulated sugar on the crust before baking for a slight crunch.
If you prefer a tangier custard, increase the lemon juice by a tablespoon or add more zest.
Use a tart pan with a removable bottom for easier slicing and serving.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving or enjoy chilled for a refreshing treat. Reheat slices gently in a warm oven if preferred, but avoid microwaving to maintain the custard texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice instead of fresh?

Fresh lemon juice is best for the bright, fresh flavor in this recipe, but frozen lemon juice can be used in a pinch. Just make sure it is fully thawed and strained if needed.

How do I know when the custard is set?

The custard should be just set but still slightly jiggly in the center when you gently shake the pan. It will firm up more as it cools, so avoid overbaking to keep it creamy.

Italian Grandma’s Lemon Custard Cake Recipe

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4.4 from 75 reviews

Italian Grandma’s Lemon Custard Cake is a delicate dessert featuring a buttery, tender crust filled with a smooth, tangy lemon custard. This classic recipe combines a lightly baked shortcrust base with a luscious lemon-flavored custard, baked until just set for a perfect balance of creamy texture and citrus brightness.

Author: Bella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian

Ingredients

Scale

For the Crust

1½ cups all-purpose flour
¼ cup granulated sugar
Pinch of salt
½ cup unsalted butter, cold and cubed
1 egg yolk
2–3 tbsp cold water

For the Lemon Custard Filling

1½ cups whole milk
¾ cup granulated sugar
3 large egg yolks
¼ cup cornstarch
Zest of 1 lemon
½ cup fresh lemon juice (about 2 lemons)
2 tbsp unsalted butter
1 tsp vanilla extract

Instructions

Prepare the crust: In a mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingertips until the mixture becomes crumbly. Add the egg yolk and 2 to 3 tablespoons of cold water, stirring gently until a dough forms. Press this dough evenly into a tart pan or square cake pan. Refrigerate the crust for 20 to 30 minutes to firm up before baking.
Bake the crust: Preheat your oven to 350°F (175°C). Prick the base of the chilled crust with a fork to prevent bubbling during baking. Bake the crust for 12 to 15 minutes or until it turns lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
Make the lemon custard filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually pour in the whole milk while continuously whisking to prevent lumps. Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth custard. Remove from heat and stir in the fresh lemon juice, unsalted butter, and vanilla extract until fully incorporated.
Combine and bake: Pour the prepared lemon custard into the pre-baked crust, spreading it evenly. Place the filled pan back in the oven and bake for 25 to 30 minutes, or until the custard is just set but still slightly jiggly in the center when gently shaken. Remove from oven and allow it to cool completely before slicing and serving.