Italian Grandma’s Lemon Custard Cake Recipe

Introduction

Experience the bright and comforting flavors of Italian Grandma’s Lemon Custard Cake. This delightful dessert features a tender buttery crust filled with a creamy, tangy lemon custard that’s perfect for any occasion.

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

1. Step 1: In a mixing bowl, combine the flour, ¼ cup sugar, and a pinch of salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and cold water, stirring until the dough comes together. Press the dough evenly into a tart pan or square cake pan and chill for 20–30 minutes.
2. Step 2: Preheat your oven to 350°F (175°C). Prick the base of the chilled dough all over with a fork to prevent bubbling. Bake for 12–15 minutes until the crust is lightly golden. Allow it to cool slightly before adding the filling.
3. Step 3: For the lemon custard, whisk together the ¾ cup sugar, cornstarch, lemon zest, and 3 egg yolks in a saucepan. Gradually add the whole milk while whisking continuously. Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth custard.
4. Step 4: Remove the custard from heat and stir in the fresh lemon juice, 2 tablespoons of butter, and vanilla extract until fully combined. Pour the custard into the pre-baked crust gently.
5. Step 5: Return the filled pan to the oven and bake for 25–30 minutes. The custard should be just set but still slightly wobbly in the center. Remove from the oven and let the cake cool completely before slicing and serving.

Tips & Variations

• Use fresh lemons for vibrant flavor and zest the lemons before juicing to avoid wasting any zest.
• If you prefer a stronger lemon taste, add an extra teaspoon of lemon zest to the custard mixture.
• For a gluten-free option, substitute the all-purpose flour in the crust with a gluten-free flour blend.
• Chill the cake before serving to help the custard firm up for cleaner slices.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for 10-15 seconds if you prefer it warm, or enjoy it chilled for a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different citrus instead of lemon?

Yes, you can substitute lemon with lime or orange juice and zest for a different citrus twist, but the flavor profile will change accordingly.

How do I know when the custard cake is fully baked?

The custard should be mostly set but still slightly jiggle in the center when you gently shake the pan. It will firm up as it cools, so avoid overbaking to keep it creamy.

Italian Grandma’s Lemon Custard Cake Recipe

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4.7 from 148 reviews

Italian Grandma’s Lemon Custard Cake is a delightful dessert featuring a buttery, crumbly crust filled with a smooth, tangy lemon custard. This nostalgic recipe combines simple pantry staples to create a refreshing and creamy treat perfect for any occasion.

• Author: Stella
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

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 flour, sugar, and salt. Cut in the cold, cubed butter until the mixture becomes crumbly. Add the egg yolk and 2 to 3 tablespoons of cold water, stirring until a dough forms. Press the dough evenly into a tart pan or a square cake pan and chill it in the refrigerator for 20 to 30 minutes.
2. Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Remove the crust from the fridge, prick the base with a fork to prevent bubbling, and bake for 12 to 15 minutes, or until it turns lightly golden. Allow it to cool slightly before adding the filling.
3. Prepare the Lemon Custard: In a saucepan, whisk together the sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually pour in the milk while continuously whisking. Cook the mixture over medium heat, stirring constantly, until it thickens to a custard consistency. Remove from heat and stir in the fresh lemon juice, butter, and vanilla extract until fully combined and glossy.
4. Bake the Cake: Pour the prepared custard filling into the pre-baked crust. Bake 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 let the cake cool completely before slicing and serving.

Notes

• Ensure the butter is very cold when making the crust for a flaky texture.
• Do not overbake the custard as it should remain slightly jiggly to achieve a creamy texture.
• Use fresh lemon juice and zest for the best flavor.
• This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.

Keywords: Italian lemon custard cake, lemon tart, lemon dessert, custard cake, homemade lemon cake, easy lemon dessert, traditional Italian dessert