Italian Grandma’s Lemon Custard Cake Recipe
Introduction
Italian Grandma’s Lemon Custard Cake is a charming dessert that combines a buttery shortcrust base with a smooth, tangy lemon custard filling. It’s a perfect balance of richness and citrus brightness, ideal for any occasion.
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 flour, sugar, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture is crumbly.
- Step 2: Add egg yolk and cold water, stirring gently until the dough comes together. Press the dough evenly into a tart pan or a square cake pan. Chill in the refrigerator for 20–30 minutes.
- Step 3: Preheat your oven to 350°F (175°C). Prick the chilled crust base with a fork to prevent bubbling and bake for 12–15 minutes until it turns lightly golden. Remove and let cool slightly.
- Step 4: In a saucepan, whisk together sugar, cornstarch, lemon zest, and egg yolks. Gradually add milk while whisking to combine smoothly.
- Step 5: Cook the mixture over medium heat, stirring constantly, until it thickens to a custard consistency. Remove from heat and stir in the lemon juice, butter, and vanilla extract until smooth.
- Step 6: Pour the lemon custard gently into the pre-baked crust. Bake for an additional 25–30 minutes until the custard is just set but still has a slight jiggle in the center.
- Step 7: Let the cake cool completely to room temperature to allow the custard to fully set before slicing and serving.
Tips & Variations
- Use fresh lemons for both zest and juice to achieve the brightest and most authentic lemon flavor.
- Chilling the dough before baking helps prevent shrinking and ensures a crisp texture.
- If you prefer a less tangy custard, reduce the lemon juice slightly or add a touch more sugar to the filling mixture.
- For a decorative touch, dust the cooled cake with powdered sugar or top with fresh berries before serving.
Storage
Store the cake covered in the refrigerator for up to 3 days. Because of the custard filling, it’s best enjoyed chilled but bring it to room temperature for 15–20 minutes before serving. Reheat is not recommended as it may affect the custard texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the crust ahead of time?
Yes, you can prepare the crust dough a day ahead and keep it wrapped in the refrigerator. Just press it into the pan and chill before baking as instructed.
What can I use instead of cornstarch?
You can substitute cornstarch with all-purpose flour, but use about twice the amount. This may slightly change the texture but will still thicken the custard effectively.
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Italian Grandma’s Lemon Custard Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Italian Grandma’s Lemon Custard Cake is a delightful dessert featuring a buttery shortcrust base topped with a rich and tangy lemon custard filling. This classic Italian treat combines the crispness of a baked tart shell with a smooth, luscious lemon custard that sets perfectly in the oven, making it a refreshing and elegant choice for any occasion.
Ingredients
For the Shortcrust Pastry:
- 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 dough: In a bowl, combine the flour, sugar, and a pinch of salt. Cut in the cold cubed butter until the mixture becomes crumbly. Add the egg yolk and cold water, stirring continuously until the dough forms. Press the dough evenly into a tart pan or square cake pan and chill in the refrigerator for 20–30 minutes to firm up.
- Blind bake the crust: Preheat your oven to 350°F (175°C). Remove the dough from the fridge and prick the base with a fork to prevent bubbling. Bake for 12–15 minutes until the crust is lightly golden. Allow it to cool slightly before adding the filling.
- Make the lemon custard: In a saucepan, whisk together the granulated sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually add the whole milk while continuously whisking to combine. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a custard consistency. Remove from heat and stir in fresh lemon juice, unsalted butter, and vanilla extract until smooth and glossy.
- Bake with custard filling: Pour the prepared lemon custard evenly over the pre-baked crust. Return the tart to the oven and bake for an additional 25–30 minutes, or until the custard is just set but still has a slight jiggle in the center. This ensures a creamy texture once cooled.
- Cool and serve: Allow the cake to cool completely at room temperature so the custard can set properly. Once cooled, slice into 8 servings and enjoy your classic Italian lemon custard cake.
Notes
- For the best flavor, use fresh lemons for both juicing and zesting to maximize the bright citrus notes.
- Cool the cake completely before serving to allow the custard to set properly and slice cleanly.
- This cake can be stored in the refrigerator for up to 3 days; cover to prevent it from drying out.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Lemon custard cake, Italian dessert, lemon tart, custard pie, lemon dessert, shortcrust pastry, homemade lemon cake
