Italian Grandma’s Lemon Custard Cake – Classic Recipe
This classic Italian Grandma’s Lemon Custard Cake features a buttery crust filled with a smooth, tangy lemon custard. The tartness of fresh lemon juice and zest is balanced by a creamy texture, making it a refreshing and elegant dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 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
- 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 medium bowl, combine all-purpose flour, sugar, and a pinch of salt. Cut in the cold, cubed butter until the mixture becomes crumbly. Add the egg yolk and cold water, stirring until a dough forms. Press the dough evenly into a tart pan or a 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). Prick the base of the chilled crust with a fork to prevent bubbling during baking. Bake the crust for 12–15 minutes or until lightly golden. Remove from the oven and let it cool slightly while you prepare the custard.
- Prepare the Lemon Custard: In a saucepan, whisk together sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually add the whole milk while continuously whisking to combine. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens to a custard-like consistency. Remove from heat, then stir in 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 25–30 minutes. The custard should be just set and slightly jiggly in the center when done. Allow the cake to cool completely before slicing and serving for the best texture and flavor.
Notes
- Use fresh lemons for the best lemon flavor and bright aroma.
- Chilling the crust dough helps prevent shrinkage during baking.
- The custard should be cooked carefully to avoid curdling; constant whisking is key.
- Allow the cake to cool fully for the custard to set properly.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: lemon custard cake, Italian dessert, lemon tart, classic lemon cake, custard filling, easy lemon dessert
