Italian Grandma’s Lemon Custard Cake Recipe
Italian Grandma’s Lemon Custard Cake is a delightful dessert featuring a buttery, tender crust filled with a smooth, tangy lemon custard. This classic recipe combines a crisp pre-baked tart base with a luscious lemon-infused custard that is baked to a delicate set, perfect for a refreshing and elegant treat.
- 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
- 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
- Make the Crust: In a mixing bowl, combine the all-purpose flour, granulated sugar, and pinch of salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and 2 to 3 tablespoons of cold water, stirring gently until a dough forms. Press the dough evenly into a tart pan or square cake pan. Chill the crust in the refrigerator for 20 to 30 minutes to firm up.
- Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Remove the chilled crust from the fridge and prick the base all over with a fork to prevent bubbling. Bake the crust in the preheated oven for 12 to 15 minutes, or until it turns lightly golden. Allow the crust to cool slightly before proceeding.
- Prepare the Lemon Custard: In a medium saucepan, whisk together the granulated sugar, cornstarch, lemon zest, and egg yolks until smooth and combined. Gradually add the whole milk while continuously whisking to avoid lumps. Place the saucepan over medium heat and cook, whisking constantly, until the custard thickens and coats the back of a spoon. Remove from heat and stir in the fresh lemon juice, unsalted butter, and vanilla extract until smooth and glossy.
- Bake the Cake: Pour the prepared lemon custard evenly into the pre-baked crust. Return the pan to the oven and bake for 25 to 30 minutes until the custard is just set but slightly jiggly in the center. Remove from the oven and allow the cake to cool completely at room temperature before slicing and serving.
Notes
- Make sure the butter is very cold when cutting into the flour to create a flaky crust.
- The lemon custard thickens as it cools, so a slight jiggle when baking is expected.
- Chilling the dough before baking prevents shrinkage and helps maintain a crisp crust.
- Use fresh lemon juice and zest for the best vibrant flavor.
- Let the cake cool completely to fully set the custard for clean slices.
Keywords: Lemon Custard Cake, Italian Dessert, Lemon Tart, Grandma’s recipe, custard cake, lemon dessert
