Description
This classic Italian Grandma’s Lemon Custard Cake features a buttery, crumbly crust filled with a luscious, tangy lemon custard. The vibrant lemon flavor balanced with creamy custard makes it a perfect dessert for any occasion, melding simple ingredients into a timeless treat.
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 large bowl, combine the flour, sugar, and a pinch of salt. Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and cold water gradually, mixing until the dough comes together. Press the dough evenly into a tart or square cake pan. Refrigerate for 20 to 30 minutes to firm up the crust.
- Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Remove the chilled dough from the fridge and prick the base with a fork to prevent rising. Bake for 12 to 15 minutes or until the crust is lightly golden. Allow it to cool slightly before adding the custard.
- Prepare the Lemon Custard: In a medium 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 pan over medium heat and cook, stirring frequently, until the mixture thickens to a pudding-like consistency. Remove from 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. Bake in the preheated oven for 25 to 30 minutes, or until the custard is just set but still slightly jiggly in the center. Remove from the oven and allow to cool completely at room temperature before slicing and serving.
Notes
- Ensure the butter for the crust is cold to achieve a crumbly texture.
- Do not overbake the custard to keep it creamy and smooth.
- Lemon zest and juice provide brightness; avoid using bottled lemon juice for best flavor.
- Chilling the crust before baking helps prevent shrinking.
- Let the cake cool completely to allow the custard to firm up for clean slices.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
