Italian Grandma’s Lemon Custard Cake Recipe
Introduction
Italian Grandma’s Lemon Custard Cake is a delightful dessert that combines a tender buttery crust with tangy, creamy lemon custard. This classic treat is perfect for warm afternoons or as a refreshing finish to any meal.
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
- Step 1: In a bowl, mix the flour, ¼ cup granulated sugar, and a pinch of salt. Cut in the cold, cubed butter until the mixture is crumbly. Add 1 egg yolk and 2–3 tablespoons cold water, stirring until the dough forms. Press the dough evenly into a tart pan or a square cake pan and chill for 20–30 minutes.
- 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 12–15 minutes or until it is lightly golden. Allow it to cool slightly.
- Step 3: In a saucepan, whisk together ¾ cup sugar, cornstarch, lemon zest, and 3 egg yolks. Slowly pour in the whole milk while continuously whisking. Cook the mixture over medium heat, stirring constantly, until it thickens.
- Step 4: Remove the custard from heat and stir in the fresh lemon juice, 2 tablespoons butter, and vanilla extract until smooth. Pour the lemon custard into the pre-baked crust.
- Step 5: Bake the filled tart for 25–30 minutes until the custard is just set but still slightly jiggly in the center. Let the cake cool completely before slicing and serving.
Tips & Variations
- For a richer crust, you can use browned butter instead of cold butter.
- If fresh lemons aren’t available, bottled lemon juice works, but fresh zest is best for flavor.
- Add a dusting of powdered sugar or a light drizzle of honey before serving for extra sweetness.
- Try folding in a bit of finely chopped fresh thyme or basil into the custard for an herbal twist.
Storage
Store the lemon custard cake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It keeps well for up to 3 days. Reheat slightly at room temperature before serving, but it’s often 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 chill the crust dough in advance, even freeze it for up to a week before baking. Just thaw in the refrigerator before using.
How do I know when the custard is fully set?
The custard should be mostly firm but still have a slight jiggle when you gently shake the pan. It will continue to set as it cools.
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Italian Grandma’s Lemon Custard Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Italian Grandma’s Lemon Custard Cake is a luscious, tangy dessert featuring a buttery shortcrust base filled with a smooth, velvety lemon custard. This classic Italian treat combines zesty lemon flavor with a rich, creamy texture, baked to perfection with a golden crust and a slightly jiggly center for that perfect melt-in-your-mouth experience.
Ingredients
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 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
- Prepare the crust: In a bowl, combine flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Press the dough evenly into a tart pan or a square cake pan. Chill the crust in the refrigerator for 20–30 minutes to prevent shrinking during baking.
- Bake the crust: Preheat the oven to 350°F (175°C). Prick the base of the chilled crust all over with a fork to prevent bubbling. Bake for 12–15 minutes until the crust is lightly golden. Remove from the oven and let it cool slightly while preparing the filling.
- Make the lemon custard: In a saucepan, whisk together the granulated sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually add the whole milk while continuously whisking to avoid lumps. Cook this mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon—approximately 5-7 minutes. Remove from heat and stir in the fresh lemon juice, unsalted butter, and vanilla extract until fully incorporated and smooth.
- Assemble and bake: Pour the prepared lemon custard filling into the pre-baked crust, spreading it evenly. Return the tart to the oven and bake for 25–30 minutes, or until the custard is just set but still slightly jiggly in the center. This ensures the custard remains creamy once cooled.
- Cool and serve: Remove the tart from the oven and allow it to cool completely at room temperature. For best results, refrigerate the cake for at least an hour before slicing to help the custard fully set. Slice and serve chilled or at room temperature for a refreshing, bright dessert.
Notes
- Make sure the butter for the crust is very cold to achieve a crumbly, tender pastry.
- Chilling the dough before baking helps prevent the crust from shrinking.
- Whisk the custard constantly while cooking to avoid lumps and burning.
- Do not overbake the custard to keep a creamy texture; it should still jiggle slightly when done.
- For an extra lemony punch, consider adding a teaspoon of lemon extract along with the vanilla.
- The cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian lemon custard cake, lemon tart, homemade lemon dessert, Italian grandma cake, lemon custard
