Italian Grandma’s Lemon Custard Cake Recipe

Introduction

Italian Grandma’s Lemon Custard Cake is a delightful treat combining a buttery crust with a silky, tart lemon custard. This classic dessert is perfect for those who love a balance of sweet and citrus flavors in a comforting, homemade cake.

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

Instructions

1. Step 1: In a bowl, combine the flour, ¼ cup sugar, and a pinch of salt. Cut in the cold butter using a pastry cutter or your fingers 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 in the refrigerator for 20 to 30 minutes.
2. Step 2: Preheat your oven to 350°F (175°C). Prick the base of the chilled crust with a fork to prevent bubbling. Bake the crust for 12 to 15 minutes or until it is lightly golden. Remove and let it cool slightly.
3. Step 3: Meanwhile, prepare the lemon custard. In a saucepan, whisk together ¾ cup sugar, cornstarch, lemon zest, and 3 egg yolks until smooth. Gradually whisk in the whole milk. Place the pan over medium heat and cook, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat, then stir in the fresh lemon juice, 2 tablespoons of butter, and vanilla extract until well combined.
4. Step 4: Pour the lemon custard into the pre-baked crust. Bake for another 25 to 30 minutes until the custard is just set but still has a slight jiggle in the center. Allow the cake to cool completely before slicing and serving.

Tips & Variations

• For a zestier flavor, add an extra teaspoon of lemon zest to the custard mixture.
• You can substitute half of the whole milk with cream for a richer custard.
• Make sure to cool the cake completely to allow the custard to set properly before slicing.
• Serve with a dusting of powdered sugar or fresh berries for added freshness.

Storage

Store the lemon custard cake in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave for 10 to 15 seconds if you prefer it warm, but it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare and bake the crust a day in advance. Keep it wrapped tightly at room temperature, then add the custard and bake before serving.

What if I don’t have fresh lemons?

Fresh lemon juice and zest provide the best flavor. If unavailable, use bottled lemon juice and a small amount of lemon extract, but fresh is highly recommended for authentic taste.

Italian Grandma’s Lemon Custard Cake Recipe

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5 from 183 reviews

Italian Grandma’s Lemon Custard Cake is a delightful treat combining a buttery, crumbly crust with a smooth, tangy lemon custard filling. This classic recipe offers a perfect balance of sweet and citrus flavors, baked to a creamy, luscious finish, making it an ideal dessert for any occasion.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. 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 using a pastry cutter or your fingers until the mixture becomes crumbly. 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 a square cake pan. Chill the crust in the refrigerator for 20 to 30 minutes to firm up.
2. Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Remove the chilled crust from the refrigerator and prick the base all over with a fork to prevent bubbling. Bake the crust for 12 to 15 minutes until it turns lightly golden. Let it cool slightly once baked.
3. Prepare the Lemon Custard: In a medium saucepan, whisk together granulated sugar, cornstarch, lemon zest, and egg yolks until well combined. Gradually pour in the whole milk while continuously whisking to avoid lumps. Place the saucepan over medium heat and cook the mixture, stirring constantly until it thickens to a creamy custard consistency. Remove the saucepan from heat and immediately stir in fresh lemon juice, unsalted butter, and vanilla extract until smooth.
4. Bake the Cake: Pour the prepared lemon custard into the pre-baked crust, spreading it evenly. Bake the filled tart in the oven at 350°F (175°C) for 25 to 30 minutes 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

• Use fresh lemons for the best lemon flavor.
• Chilling the dough before baking helps prevent shrinking.
• Ensure constant whisking during custard preparation to avoid lumps and scorching.
• Allow the cake to cool fully for easier slicing and better texture.
• This cake is best served chilled or at room temperature.

Keywords: Italian lemon custard cake, lemon tart, Italian dessert, lemon custard, grandma’s recipe, baked custard, tart crust, lemon cake