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

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Introduction

Italian Grandma’s Lemon Custard Cake is a delightful combination of a buttery crust and a tangy, creamy lemon custard filling. This classic dessert is both refreshing and comforting, perfect for any occasion that calls for a bright, citrusy treat.

A close-up image of a lemon tart with a thick, smooth yellow custard layer on top and a golden-brown crust at the bottom and edges. One slice is cut and slightly lifted, showing the creamy middle layer and firm crust underneath. The tart sits on a white marbled surface with soft natural light highlighting the glossy texture on the custard and the crumbly texture of the crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups all-purpose flour
¼ cup granulated sugar (for crust)
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 (for custard)
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: Make the crust by combining the flour, ¼ cup sugar, and a pinch of salt in a bowl. Cut in the cold cubed butter until the mixture becomes crumbly. Add the egg yolk and cold water, stirring until the dough comes together. Press the dough evenly into a tart pan or square cake pan, then chill it in the refrigerator for 20–30 minutes.
Step 2: Preheat your oven to 350°F (175°C). Prick the bottom of the chilled crust with a fork to prevent bubbling, and bake for 12–15 minutes until it turns lightly golden. Remove from the oven and let it cool slightly.
Step 3: In a saucepan, whisk together the ¾ cup sugar, cornstarch, lemon zest, and the 3 large egg yolks. Gradually add the whole milk while continuously whisking to prevent lumps. Cook the mixture over medium heat, stirring constantly, until it thickens to a custard consistency. Remove from heat and stir in the fresh lemon juice, 2 tablespoons of butter, and vanilla extract until smooth.
Step 4: Pour the lemon custard into the pre-baked crust. Return to the oven and bake for 25–30 minutes, or until the custard is just set but still slightly jiggly in the center. Allow the cake to cool completely before slicing and serving.

Tips & Variations

Use fresh lemons for the best bright, natural flavor in the custard.
If you prefer a sweeter custard, slightly increase the sugar in the filling to taste.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend in the crust.
Chill the cake for at least an hour before serving to help the custard set fully and enhance the texture.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Because it contains dairy, it’s best enjoyed chilled and should be consumed within this timeframe. Reheat is not recommended as the custard may lose its texture.

How to Serve

A thick, square slice of light yellow cheesecake with a smooth, creamy top layer is placed on a wooden board. The cheesecake has a golden brown crust around all edges, which is firm and slightly crumbly. One slice is slightly pulled out, showing the clean, even layers of crust and filling. The surface of the cheesecake is slightly shiny and soft-looking. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice provides the best flavor and brightness, you can use bottled lemon juice in a pinch. Just be aware that the flavor may be less vibrant.

How do I know when the custard is fully cooked?

The custard is ready when it thickens enough to coat the back of a spoon and starts to slightly jiggle but isn’t liquid when you gently shake the pan. It will also firm up more as it cools.