Description
This Italian Grandma’s Lemon Custard Cake is a classic, refreshing dessert featuring a buttery, crumbly crust topped with a smooth, tangy lemon custard. Perfect for spring and summer gatherings, this cake combines traditional baking techniques with vibrant lemon flavors to create a delightful treat that’s both comforting and elegant.
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 bowl, combine flour, sugar, and a pinch of salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and 2 to 3 tablespoons of cold water, stirring until the dough begins to come together. Press the dough evenly into a tart pan or square cake pan. Chill the dough in the refrigerator for 20 to 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. Bake for 12 to 15 minutes, or until the crust is lightly golden. Remove from the oven and allow it to cool slightly.
- Prepare the Lemon Custard: In a medium saucepan, whisk together sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually add the whole milk while continuously whisking to avoid lumps. Place the saucepan over medium heat and cook, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and stir in the fresh lemon juice, unsalted butter, and vanilla extract until fully incorporated.
- Bake the Cake: Pour the prepared lemon custard evenly over the pre-baked crust. Bake the cake in the oven at 350°F (175°C) for 25 to 30 minutes, or until the custard is mostly set but still slightly jiggly in the center. Remove from oven and allow to cool completely before slicing and serving. This cooling step ensures the custard firms up perfectly.
Notes
- For best flavor, use fresh lemons for zest and juice.
- Make sure the butter for the crust is very cold to achieve a flaky texture.
- Chilling the dough before baking helps prevent shrinking.
- Custard will continue to set as it cools; don’t overbake.
- Store leftovers refrigerated and consume within 3 days.
