Italian Grandma’s Lemon Custard Cake Recipe

Introduction

Italian Grandma’s Lemon Custard Cake is a delightful dessert that combines a crisp shortcrust base with a silky lemon-flavored custard topping. This classic treat offers a perfect balance of tartness and sweetness, making it a wonderful finish to any meal.

Ingredients

• For the Shortcrust Base:
• 1½ cups all-purpose flour
• ¼ cup granulated sugar
• Pinch of salt
• ½ cup unsalted butter, cold and cubed
• 1 egg yolk
• 2–3 tablespoons 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 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a bowl, mix the flour, sugar, and salt. Cut in the cold cubed butter until the mixture becomes crumbly. Add the egg yolk and 2–3 tablespoons of cold water, stirring until a dough forms. Press the dough evenly into a tart pan or square cake pan, then chill for 20 to 30 minutes.
2. Step 2: Preheat the oven to 350°F (175°C). Prick the chilled crust base with a fork and bake for 12 to 15 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly.
3. Step 3: In a saucepan, whisk together the sugar, cornstarch, lemon zest, and egg yolks. Slowly add the whole milk while continuing to whisk. Cook over medium heat, stirring constantly, until the mixture thickens into a custard.
4. Step 4: Remove the saucepan from heat and stir in the fresh lemon juice, butter, and vanilla extract until smooth.
5. Step 5: Pour the lemon custard into the pre-baked crust. Bake for an additional 25 to 30 minutes until the custard is set but still slightly jiggly at the center.
6. Step 6: Let the cake cool completely before slicing and serving.

Tips & Variations

• Use fresh lemons for the best flavor and brightness in the custard.
• For a gluten-free version, substitute the all-purpose flour in the crust with a gluten-free flour blend.
• Chilling the dough before baking helps prevent shrinking and ensures a crisp crust.
• Add a dusting of powdered sugar on top before serving for an extra touch of sweetness and presentation.

Storage

Store the Lemon Custard Cake in the refrigerator, covered with plastic wrap or an airtight container, for up to 3 days. Reheat slightly at room temperature before serving if desired, but it is delicious served chilled as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust dough can be prepared and refrigerated for up to 24 hours before baking, which can help deepen the flavor and make the process easier on the day of baking.

What if I don’t have cornstarch for the custard?

You can substitute cornstarch with an equal amount of all-purpose flour, but the custard may be slightly less smooth and less glossy.

Italian Grandma’s Lemon Custard Cake Recipe

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★★★★★

4.4 from 128 reviews

This Italian Grandma’s Lemon Custard Cake is a delightful traditional dessert featuring a buttery shortcrust base filled with a rich, tangy lemon custard. The perfect balance of sweet and citrusy flavors makes it a refreshing treat, ideal for any occasion. With a crisp pastry and creamy filling, this cake is a timeless classic that brings a taste of Italy to your table.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Shortcrust Base:

• 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

1. Make the Crust: In a bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Cut in the cold, cubed butter until the mixture becomes crumbly. Add the egg yolk and 2 to 3 tablespoons of cold water and stir gently until a dough forms. Press the dough evenly into a tart pan or square cake pan and chill it in the refrigerator for 20–30 minutes to firm up.
2. Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Prick the chilled dough base all over with a fork to prevent bubbling. Bake the crust for 12–15 minutes or until it turns lightly golden. Remove and let it cool slightly while you prepare the filling.
3. Prepare the Lemon Custard: In a medium saucepan, whisk together the granulated sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually whisk in the whole milk to combine. Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency. Remove the pan from heat, then stir in the fresh lemon juice, unsalted butter, and vanilla extract until fully incorporated.
4. Bake the Cake: Pour the prepared lemon custard filling evenly over the pre-baked crust. Return the pan to the oven and bake for 25–30 minutes, until the custard is just set but still slightly jiggly in the center. Allow the cake to cool completely before slicing and serving to ensure clean cuts and optimal texture.

Notes

• Chilling the dough before baking prevents shrinking and helps maintain a crisp crust.
• Be sure to whisk the custard constantly while cooking to avoid lumps and prevent burning.
• Let the custard cake cool fully to room temperature to achieve the best texture; chilling further in the fridge can help firm it.
• The lemon zest and juice provide fresh citrus flavor, so using ripe, unwaxed lemons is ideal.
• You can line the tart pan with parchment paper for easier removal if preferred.

Keywords: Italian, Lemon, Custard, Cake, Dessert, Baking