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