Italian Grandma’s Lemon Custard Cake Recipe
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.
- 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.
Notes
- To ensure a tender crust, keep the butter and water cold during mixing.
- Use freshly squeezed lemon juice and zest for the best flavor.
- Do not overbake the custard; it will continue to set as it cools.
- Chill the cake before slicing for clean cuts.
- Store any leftovers covered in the refrigerator for up to 3 days.
Keywords: lemon custard cake, Italian dessert, lemon tart, homemade lemon cake, easy custard cake, classic Italian recipe
