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