Description
This Italian Grandma’s Lemon Custard Cake is a classic, nostalgic dessert featuring a buttery, crumbly crust and a luscious, tangy lemon custard filling. Perfectly baked to a soft set with a slight jiggle, this cake combines bright lemon flavors with a creamy texture, making it an irresistible treat for any occasion.
Ingredients
Scale
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
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
- Make the Crust: In a bowl, combine the flour, sugar, and a pinch of salt. Cut in the cold cubed butter until the mixture becomes crumbly like coarse meal. Add the egg yolk and 2 to 3 tablespoons of cold water, mixing gently until the dough forms a cohesive ball. Press this dough evenly into a tart pan or square cake pan. Chill in the refrigerator for 20–30 minutes to firm up.
- Pre-Bake the Crust: Preheat the oven to 350°F (175°C). Remove the chilled crust from the fridge and prick the base evenly with a fork to prevent bubbling during baking. Bake in the oven for 12–15 minutes or until the crust is lightly golden brown. Allow it to cool slightly before adding the filling.
- Prepare the Lemon Custard: In a medium saucepan, whisk together the granulated sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually add the milk while continuously whisking to incorporate everything evenly. Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens to a custard consistency. Remove the saucepan from heat and stir in the fresh lemon juice, butter, and vanilla extract until fully combined and smooth.
- Bake the Cake: Pour the prepared lemon custard filling 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 with a slight jiggle in the middle indicating perfect consistency. Remove from oven and let cool completely to room temperature before slicing and serving.
Notes
- Chilling the crust dough before baking helps it stay firm and prevents shrinking.
- Pricking the crust base avoids air bubbles forming during baking.
- Whisk continuously while cooking the custard to prevent lumps or sticking.
- The slight jiggle in the custard after baking ensures a creamy texture rather than over-baking to dryness.
- Use fresh lemon juice and zest for the best vibrant lemon flavor.
- Allow the cake to cool fully before slicing for clean, neat slices.
