Name: Italian Grandma’s Lemon Custard Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 10 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

Jump to Recipe

Introduction

Italian Grandma’s Lemon Custard Cake is a delightful blend of buttery crust and tangy lemon custard. This classic dessert offers a perfect balance of sweet and tart, making it a refreshing treat for any occasion.

A slice of lemon tart is cut and slightly pulled out on a white plate, showing two layers: a thick golden-brown crust on the bottom and sides, and a smooth pale yellow lemon filling on top. The filling has a shiny, slightly textured surface with a golden-brown edge. Two thin lemon slices and two small green mint leaves sit neatly in the center of the tart. The white plate is lightly dusted with powdered sugar. The plate is on a wooden surface with a soft, blurred background. photo taken with an iphone --ar 4:5 --v 7

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, combine the flour, sugar, and salt. Cut in the cold, cubed butter with your fingers or a pastry cutter until the mixture is crumbly. Add the egg yolk and cold water, stirring until the dough forms. Press the dough evenly into a tart pan or square cake pan and chill in the refrigerator 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 bubbles. Bake for 12–15 minutes until the crust is lightly golden. Remove from oven and let it cool slightly.
Step 3: In a saucepan, whisk together the sugar, cornstarch, lemon zest, and egg yolks. Gradually pour in the milk while continuing to whisk. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Step 4: Remove the custard from heat and stir in the fresh lemon juice, butter, and vanilla extract until smooth.
Step 5: Pour the lemon custard into the pre-baked crust. Bake for another 25–30 minutes until the custard is just set but still slightly jiggly in the center.
Step 6: Allow the cake to cool completely before slicing. This helps the custard set fully for perfect slices.

Tips & Variations

For a richer crust, substitute half the butter with mascarpone cheese.
Add a sprinkle of powdered sugar on top before serving for extra sweetness and presentation.
Try incorporating a few fresh berries on top to complement the lemon flavor.
If you prefer a less tart custard, reduce the lemon juice slightly or add a bit more sugar to balance.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the custard fresh. Reheat individual slices briefly in the microwave if desired, but it’s best served chilled or at room temperature.

How to Serve

A slice of lemon tart sits on a white plate with a white marbled texture underneath. The tart has three distinct layers: a golden-brown, crumbly crust at the bottom, a thick, smooth, and glossy pale yellow lemon filling in the middle, and a slightly darker yellow, shiny top layer sprinkled with fine white powdered sugar. The edges of the tart are raised and browned, giving it a crisp look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of citrus instead of lemon?

Yes, you can substitute lime or orange juice and zest for a different citrus twist, keeping in mind this will change the flavor profile.

How do I prevent the custard from cracking?

Baking the custard until just set and allowing it to cool gradually helps prevent cracking. Avoid overbaking and don’t refrigerate the cake while it’s still warm.