Italian Grandma’s Lemon Custard Cake Recipe
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.
- 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 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.
- 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.
- 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.
- 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
