Italian Grandma’s Lemon Custard Cake – Classic Recipe
A classic Italian Grandma’s Lemon Custard Cake featuring a buttery shortcrust base filled with a smooth, tangy lemon custard. This delightful dessert combines a crisp crust with luscious, zesty lemon filling, perfect for a refreshing and elegant treat.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Shortcrust Base:
- 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
- Make the Crust: In a bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture becomes crumbly. Add egg yolk and cold water, stirring until a dough forms. Press the dough into a tart pan or square cake pan and chill for 20–30 minutes.
- Pre-Bake the Crust: Preheat the oven to 350°F (175°C). Prick the base of the chilled dough with a fork and bake for 12–15 minutes until it is lightly golden. Allow it to cool slightly before adding the filling.
- Prepare the Lemon Custard: In a saucepan, whisk together sugar, cornstarch, lemon zest, and egg yolks. Slowly incorporate the milk while continuously whisking to avoid lumps. Cook over medium heat, stirring constantly until the custard thickens. Remove from heat and stir in fresh lemon juice, butter, and vanilla extract until smooth.
- Bake the Cake: Pour the lemon custard filling into the pre-baked crust. Bake in the oven for 25–30 minutes until the custard is just set but still slightly jiggly in the center. Let the cake cool completely before slicing and serving.
Notes
- Ensure the butter for the crust is cold to achieve a flaky texture.
- Use fresh lemons for the best flavor in the custard filling.
- Do not overbake the custard to keep it creamy and prevent cracking.
- Allow the cake to cool completely before slicing to maintain clean cuts.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 75 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: Italian lemon custard cake, lemon tart, shortcrust pastry, classic Italian dessert, lemon dessert recipe
