Name: Italian Grandma’s Lemon Custard Cake – Classic Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 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

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Introduction

Italian Grandma’s Lemon Custard Cake is a delightful dessert combining a buttery crust with a tangy, creamy lemon custard. This classic recipe is perfect for those who love fresh citrus flavors and comforting, homemade treats.

The image shows a thick square cheesecake slice cut out from the larger cake, placed on a wooden surface. The cake has three layers: a bottom crumbly golden-brown crust, a thick creamy white middle layer that looks soft and smooth, and a slightly thinner bright yellow top layer with a glossy, slightly textured surface. The edges of the crust are high and have a soft crumbly texture, framing the cake perfectly. The background is softly blurred with dark green shades, highlighting the cake as the main focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups all-purpose flour
¼ cup granulated sugar (for crust)
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 (for custard)
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: Make the crust by mixing flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles crumbs, then stir in the egg yolk and cold water until a dough forms. Press the dough evenly into a tart pan or square cake pan and chill for 20–30 minutes.
Step 2: Preheat oven to 350°F (175°C). Prick the chilled crust base with a fork and bake for 12–15 minutes until lightly golden. Allow it to cool slightly before adding the custard.
Step 3: Prepare the lemon custard by whisking together sugar, cornstarch, lemon zest, and egg yolks in a saucepan. Gradually whisk in the milk, then cook over medium heat, stirring constantly, until the mixture thickens.
Step 4: Remove the custard from heat and stir in lemon juice, butter, and vanilla extract until smooth. Pour the custard into the pre-baked crust and bake for 25–30 minutes, until the custard is set but still slightly jiggly in the center.
Step 5: Let the cake cool completely before slicing and serving to allow the custard to firm up nicely.

Tips & Variations

Use freshly squeezed lemon juice and zest for the brightest flavor; bottled lemon juice won’t yield the same freshness.
Chill the dough well before baking to prevent shrinking and ensure a crisp crust.
For a twist, add a sprinkle of powdered sugar or fresh berries before serving.
If you prefer a less tangy custard, reduce lemon juice slightly and add a touch more sugar.

Storage

Store the cake covered in the refrigerator for up to 3 days. The custard may firm up more when chilled, so bring the cake to room temperature for 20–30 minutes before serving. Avoid freezing as the custard texture can change.

How to Serve

A square lemon tart is shown in a dark metal pan, with three slices cut out and one slice being lifted by a shiny metal spatula held by a woman's hand. The tart has two layers: a thick, smooth, bright yellow lemon filling on top, and a golden-brown crumbly crust around the edges and bottom. The crust looks firm and slightly rough, while the top layer is glossy and creamy. The pan rests on a wooden surface with green plants blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend. Just ensure the blend you choose works well for pastry dough to maintain the right texture.

How do I know when the custard is done baking?

The custard is done when it is set around the edges but still slightly jiggly in the center. It will firm up more as it cools, so be careful not to overbake.