Italian Grandma’s Lemon Custard Cake Recipe
This Italian Grandma’s Lemon Custard Cake is a delightful blend of a buttery shortcrust pastry filled with a velvety, tangy lemon custard. Perfectly balancing sweetness and citrus brightness, it’s an elegant dessert that’s simple to make and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
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 dough: In a bowl, combine flour, sugar, and a pinch of salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and 2 to 3 tablespoons of cold water, stirring until a dough forms. Press the dough into a tart pan or a square cake pan evenly. Chill the dough in the refrigerator for 20 to 30 minutes to firm up.
- Pre-bake the crust: Preheat your oven to 350°F (175°C). Before baking, prick the base of the crust with a fork to prevent bubbling. Bake it for 12 to 15 minutes or until lightly golden. Remove from the oven and let it cool slightly while you prepare the custard.
- Make the lemon custard filling: In a saucepan, whisk together the sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually pour in the whole milk while continuously whisking to avoid lumps. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens noticeably. Remove from heat and stir in the fresh lemon juice, butter, and vanilla extract to melt and combine all the flavors.
- Bake the filled tart: Pour the prepared lemon custard filling into the pre-baked crust evenly. Return the tart to the oven and bake for 25 to 30 minutes. The custard should be just set but still slightly jiggly in the center when done. Remove the tart and allow it to cool completely at room temperature before slicing and serving.
Notes
- Use fresh lemons for the best flavor and brightness in the custard.
- Chilling the crust before baking helps achieve a flaky texture and prevents shrinkage.
- When cooking the custard, whisk continuously to prevent lumps and scorching.
- The custard will firm up more as it cools; avoid overbaking to keep it creamy.
- Store leftovers refrigerated and consume within 3 days for optimal freshness.
Keywords: Italian lemon cake, lemon custard dessert, lemon tart, shortcrust pastry, homemade lemon custard, classic Italian dessert
