Name: Italian Grandma’s Lemon Custard Cake – Classic Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 10 min
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 beloved classic that brings bright citrus flavors and creamy texture together in a tender shortcrust base. This simple yet elegant dessert is perfect for any occasion and sure to impress your family and friends.

This image shows a square cheesecake with three visible layers, placed on a wooden board. The bottom crust layer is thick, crumbly, and golden brown with a rough texture. Above this is a thick creamy white middle layer, smooth and dense, making up most of the height. The top layer is a thin, glossy, pale yellow surface with a soft shine and smooth texture. A woman's hand is holding a slice that has just been cut out from the cake, showing clean edges. The background is a soft green blur, suggesting outdoor natural light. 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: In a bowl, combine flour, ¼ cup sugar, and a pinch of salt. Cut in the cold, cubed butter until the mixture is 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 and chill for 20–30 minutes.
Step 2: Preheat the oven to 350°F (175°C). Prick the crust base with a fork and bake for 12–15 minutes, or until lightly golden. Let it cool slightly.
Step 3: In a saucepan, whisk together ¾ cup sugar, cornstarch, lemon zest, and egg yolks. Gradually add the milk while whisking continuously. Cook over medium heat, stirring constantly, until the mixture thickens to a custard consistency.
Step 4: Remove the saucepan from heat and stir in fresh lemon juice, butter, and vanilla extract until smooth.
Step 5: Pour the lemon custard filling into the pre-baked crust. Bake for 25–30 minutes, until the custard is just set but still slightly jiggly in the center.
Step 6: Allow the cake to cool completely before slicing and serving. For best results, chill in the refrigerator for a firmer texture.

Tips & Variations

For a visual twist, add thin lemon slices on top of the custard before baking.
This cake is delicious served chilled with a light dusting of powdered sugar.
You can use a rectangular tart pan or a springform pan to change the presentation.
If the dough is too dry, add an extra tablespoon of cold water, one at a time, until it comes together.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because this is a custard-based dessert, it is best enjoyed chilled. Reheat is not recommended as it may affect the texture of the custard.

How to Serve

A square lemon bar dessert in a dark baking pan with one piece cut out and lifted by a metal spatula; it has two main layers, a thick crumbly golden-brown crust on the bottom and edges, and a smooth, shiny, pale yellow lemon filling on top, all with clean straight edges, on a white marbled surface with green blurred foliage in the background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice from a bottle instead of fresh lemons?

Fresh lemon juice is preferred for its bright, natural flavor, but bottled lemon juice can be used in a pinch. Just be sure it is 100% lemon juice without added sugars or preservatives.

Is it possible to make the crust gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. You may need to adjust the amount of water slightly to achieve the right dough consistency.