Italian Grandma’s Lemon Custard Cake – Classic Recipe
Italian Grandma’s Lemon Custard Cake is a classic dessert featuring a buttery, tender crust filled with a luscious, tangy lemon custard. This refreshing cake combines a crisp pre-baked base with a smooth, creamy lemon filling, baked until perfectly set. Ideal for spring and summer gatherings, it’s a delightful balance of sweetness and citrus zing that’s both comforting and elegant.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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
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
- Make the Crust: In a mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Cut the cold, cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. Add the egg yolk and 2 to 3 tablespoons of cold water, stirring gently until the dough comes together. Press the dough evenly into a tart pan or square cake pan. Chill in the refrigerator for 20–30 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 several times with a fork to prevent puffing. Bake the crust for 12–15 minutes until it turns lightly golden. Let it cool slightly to prepare for the filling.
- Prepare the Lemon Custard: In a saucepan, whisk together the granulated sugar, cornstarch, lemon zest, and the three egg yolks until smooth. Gradually add the whole milk while continuously whisking to combine. Cook the mixture over medium heat, stirring constantly until it thickens to a custard consistency. Once thickened, remove from heat and immediately stir in the fresh lemon juice, unsalted butter, and vanilla extract until fully incorporated.
- Bake the Cake: Pour the prepared lemon custard filling into the pre-baked crust, spreading it evenly. Place the pan back into the oven and bake for 25–30 minutes. The custard should be set but still slightly jiggly in the center when done. Allow the cake to cool completely to room temperature before slicing and serving.
Notes
- For best results, use fresh lemons for zest and juice to enhance the lemon flavor.
- Chilling the dough before baking is crucial to prevent shrinkage and maintain a crisp crust.
- If the custard thickens too much on the heat, you can whisk in a small amount of milk off the heat to loosen it.
- Allow the cake to cool completely for a cleaner slice and ideal custard texture.
- This cake is best served chilled or at room temperature and keeps well refrigerated for up to 3 days.
