Name: Italian Grandma’s Lemon Custard Cake – Classic Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Italian
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

If you’re craving a dessert that simply sings with fresh, zesty brightness wrapped in velvety smoothness, then you’re going to adore this Italian Grandma’s Lemon Custard Cake – Classic Recipe. It’s the kind of cake that feels like a warm embrace from a loved one, blending a tender buttery crust with luscious lemon custard that’s perfectly balanced between sweet and tangy. Each bite transports you straight to a sun-dappled Italian kitchen, where tradition and love make every dessert a masterpiece. You’ll discover why this cake remains a timeless treasure and a beloved classic in kitchens everywhere.

Ingredients You’ll Need

The image shows a rustic wooden table with several items for baking or cooking arranged neatly. On the top left, there is a bowl filled with bright yellow lemons and fresh green mint leaves. Below it, another bowl holds brown eggs, more lemons, and green leafy herbs. On the right side, there is a white bowl filled with white powdered flour, with some spilled around it, alongside a metal grater and a spoon covered in flour. Near the bottom right, a silver whisk lays on the table next to a small jar of yellow butter and fresh mint leaves. The overall scene has warm lighting and a natural look, arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things simple with ingredients that you likely have on hand, yet each plays a special role in creating the perfect texture, flavor, and appearance for your cake. From the rich butter in the crust to the fresh lemon zest and juice that brighten the custard, every component is essential for capturing authentic Italian charm.

1½ cups all-purpose flour: The foundation of the crust, providing structure for a tender, crumbly base.
¼ cup granulated sugar: Adds just the right touch of sweetness to the crust without overpowering the lemon custard.
Pinch of salt: Enhances the flavors and balances the sweetness beautifully.
½ cup unsalted butter, cold and cubed: Creates that irresistible flaky texture in the crust when properly cut in.
1 egg yolk: Helps bind the dough together with richness and silkiness.
2–3 tbsp cold water: Brings the dough together without making it tough or sticky.
1½ cups whole milk: The creamy base for the lemon custard that gives it indulgent smoothness.
¾ cup granulated sugar: Sweetens the custard to balance the acidity of the lemon.
3 large egg yolks: Provide richness and help thicken the custard for the perfect silky finish.
¼ cup cornstarch: The secret to that luscious custard texture that holds up firm but jiggles slightly.
Zest of 1 lemon: Infuses vibrant citrus fragrance and depth of lemon flavor.
½ cup fresh lemon juice (about 2 lemons): The star ingredient giving the custard its bright, fresh zing.
2 tbsp unsalted butter: Added to the warm custard for supreme creaminess and a smooth finish.
1 tsp vanilla extract: Rounds out the tartness with a gentle hint of warmth and complexity.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Italian Grandma’s Lemon Custard Cake – Classic Recipe

Step 1: Make the Crust

Begin by combining the flour, sugar, and a pinch of salt in a bowl. The cold cubed butter is key here; cut it into the flour mixture until it looks crumbly, like fine breadcrumbs. This little step is what guarantees a perfectly tender crust. Next, add the egg yolk and cold water just until the dough forms—don’t overmix! Press this dough evenly into your tart pan or square cake pan and pop it into the fridge to chill for about 20 to 30 minutes. This resting period helps keep the crust crisp and prevents shrinking in the oven.

Step 2: Pre-Bake the Crust

Heat your oven to 350°F (175°C). Take the chilled crust and prick the base all over with a fork; this little trick stops air bubbles and ensures an even bake. Bake the crust for 12 to 15 minutes until it gently blushes golden around the edges. Let it cool slightly—this is where patience pays off because you want a crust that’s firm but still inviting for the luscious filling to come.

Step 3: Prepare the Lemon Custard

Whisk the sugar, cornstarch, lemon zest, and egg yolks together in a saucepan, making sure it’s smooth and free of lumps. Gradually pour in the milk, whisking continuously so the custard develops that silky base. Cook on medium heat, stirring steadily, until the mixture thickens just right—like a soft pudding that gently coats the back of a spoon. Remove it from heat and immediately stir in the fresh lemon juice, butter, and vanilla extract. This is where the magic happens: the butter melts into the warm custard, and that bouquet of lemon and vanilla unfolds into every spoonful.

Step 4: Bake the Cake

Pour the warm custard into your pre-baked crust, smoothing it to the edges. Bake at 350°F for 25 to 30 minutes until the custard is set but still has a delicate wobble in the center. This texture is signature to the Italian Grandma’s Lemon Custard Cake – Classic Recipe—creamy, yet stable. Allow the cake to cool completely before slicing to reveal those beautiful, clean layers of crisp crust and silky custard.

How to Serve Italian Grandma’s Lemon Custard Cake – Classic Recipe

Garnishes

Keep it simple by dusting the top with powdered sugar or add a few thin lemon slices or candied lemon peel for an elegant finish. Fresh mint leaves or a sprinkle of toasted almonds can also elevate the look and add a pleasant contrast. Garnishes are a delightful way to personalize this classic without overshadowing the vibrant lemon custard.

Side Dishes

This cake pairs beautifully with a cup of freshly brewed espresso or a light herbal tea like chamomile or mint, which complements the citrus notes without competing. For a summery touch, serve alongside fresh berries or a scoop of vanilla gelato to make your dessert-experience even more memorable.

Creative Ways to Present

Try serving slices of this cake in pretty individual ramekins topped with whipped cream and lemon zest for a charming single-serve presentation. You could also layer small squares between delicate meringue cookies for a fun deconstructed approach that blends textures and surprises the palate.

Make Ahead and Storage

Storing Leftovers

Store your Italian Grandma’s Lemon Custard Cake – Classic Recipe covered tightly in the refrigerator for up to 3 days. The custard will keep its creaminess, and the crust remains pleasantly firm as long as it’s wrapped well to avoid absorbing fridge odors.

Freezing

Freezing is possible but not ideal for the custard texture. If you must, wrap the cake securely in plastic wrap and then in foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving. Keep in mind the crust might lose some of its crispness.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating is generally not recommended. If you prefer warm custard, a gentle 15-20 second zap in the microwave can soften the middle slightly, but be careful not to overheat and risk curdling the custard.

FAQs

Can I use lemon extract instead of fresh lemon juice?

While lemon extract can add flavor, fresh lemon juice is essential for the authentic brightness and natural acidity that defines this cake. Using fresh juice ensures that wonderful balance of tart and sweet you expect from Italian Grandma’s Lemon Custard Cake – Classic Recipe.

Is it possible to make this recipe gluten-free?

You can substitute a gluten-free flour blend for the all-purpose flour in the crust, but keep in mind the texture might be slightly different. Look for a blend meant for baking that contains xanthan gum or another binder to hold the dough together.

How can I tell when the custard is done baking?

Look for the custard to be just set with a slight jiggle in the center—it should not be liquid or runny. It will firm up more as it cools, so avoid overbaking to keep that smooth, creamy mouthfeel that makes this cake so special.

Can I make the crust ahead of time?

Absolutely. The crust dough can be prepared and chilled up to a day ahead, and even pre-baked up to a day in advance. Just store it covered in the fridge so it stays fresh before adding the custard and finishing the bake.

Why does the recipe call for cold butter in the crust?

Cold butter is crucial for creating that flaky, tender crust. When baked, the small bits of butter melt and leave little pockets of air, resulting in a beautifully crisp and delicate texture that perfectly supports the luscious custard filling.

Final Thoughts

Making Italian Grandma’s Lemon Custard Cake – Classic Recipe is more than just baking—it’s an invitation to savor warmth, tradition, and a celebration of simple, honest flavors. Whether you’re treating yourself or sharing with loved ones, this cake is sure to become a cherished favorite, radiating happiness and sunshine in every bite. So go ahead, try this recipe today and bring a little slice of Italy into your home.

Italian Grandma’s Lemon Custard Cake – Classic Recipe

Ingredients You’ll Need

Ingredients You’ll Need