Italian Grandma’s Lemon Custard Cake – Classic Recipe
Italian Grandma’s Lemon Custard Cake is a classic, tender shortcrust pastry filled with a creamy, zesty lemon custard. This delightful dessert combines a buttery, flaky crust with a smooth, tangy lemon filling that’s perfectly balanced with sweetness and a hint of vanilla. Ideal for a refreshing finish to any meal, this cake is best served chilled and offers a lovely homemade touch to traditional Italian baking.
- 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
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
- Make the Crust: In a bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Add the egg yolk and 2 to 3 tablespoons of cold water, stirring until the dough just comes together. Press the dough evenly into a tart pan or a square cake pan. Chill the crust in the refrigerator for 20 to 30 minutes to firm up.
- Pre-Bake the Crust: Preheat the oven to 350°F (175°C). Remove the chilled crust from the fridge and prick the base with a fork to prevent bubbling during baking. Bake for 12 to 15 minutes, or until the crust is lightly golden. Remove from the oven and let it cool slightly.
- Prepare the Lemon Custard: In a medium saucepan, whisk together the granulated sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually pour in the whole milk while continuously whisking to combine. Place the saucepan over medium heat and cook, stirring often, until the mixture thickens to a custard consistency. Remove from heat, then stir in the fresh lemon juice, unsalted butter, and vanilla extract until the butter is fully melted and incorporated.
- Bake the Cake: Pour the prepared lemon custard filling evenly into the pre-baked crust. Return to the oven and bake for 25 to 30 minutes, or until the custard is just set but still slightly jiggly in the center. Remove from the oven and allow the cake to cool completely before slicing and serving.
Notes
- Best served chilled with a dusting of powdered sugar for an elegant presentation.
- For a firmer texture, refrigerate the cake for at least 4 hours or preferably overnight before slicing.
- Adding thin lemon slices on top of the custard before baking adds a beautiful visual appeal.
- This cake is versatile and also bakes well in a rectangular tart pan or springform pan.
Keywords: Lemon custard cake, Italian lemon cake, shortcrust pastry, lemon dessert, classic Italian recipe, lemon tart, creamy lemon custard, homemade lemon cake
