Italian Grandma’s Lemon Custard Cake – Classic Recipe
Italian Grandma’s Lemon Custard Cake is a delightful classic Italian dessert featuring a buttery, crumbly crust filled with a luscious, tangy lemon custard. This recipe combines the richness of a tender pastry and the bright freshness of lemon, baked to perfection for a moist and creamy treat perfect for any occasion or afternoon tea.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
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
- 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 in the cold, cubed 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 the dough comes together. Press the dough evenly into a tart pan or 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. Prick the base with a fork to prevent bubbling. Bake the crust in the preheated oven for 12 to 15 minutes, or until it turns lightly golden. Allow the crust to cool slightly before proceeding.
- Prepare the Lemon Custard: In a medium saucepan, whisk together the granulated sugar, cornstarch, lemon zest, and egg yolks until smooth and well combined. Gradually add the whole milk while continuously whisking to avoid lumps. Place the saucepan over medium heat, stirring constantly until the mixture thickens to a custard consistency. Remove from the heat and stir in the fresh lemon juice, butter, and vanilla extract until fully incorporated and smooth.
- Bake the Cake: Pour the prepared lemon custard into the pre-baked crust, spreading it evenly. Return the pan to the oven and bake for 25 to 30 minutes, or until the custard is just set but still slightly jiggly in the center. Remove from oven and let the cake cool completely at room temperature before slicing and serving.
Notes
- Use cold butter and water to ensure a flaky, tender crust.
- Pricking the crust base helps prevent air bubbles during baking.
- Do not overbake the custard; it should be slightly jiggly in the center when done.
- Allow the cake to cool fully to let the custard set perfectly before slicing.
- Store leftovers refrigerated and consume within 2-3 days for best freshness.
