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
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 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
