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Italian Grandma’s Lemon Custard Cake – Classic Recipe

Italian Grandma’s Lemon Custard Cake – Classic Recipe
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★★★★★

4.9 from 9 reviews

This classic Italian Grandma’s Lemon Custard Cake features a tender shortcrust base filled with a rich, tangy lemon custard. With a perfect balance of sweet and citrus flavors, it’s a delightful dessert that’s both creamy and refreshing, ideal for any occasion.

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

  1. Make the Crust: In a bowl, combine the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and 2 to 3 tablespoons of cold water, mixing gently until the dough comes together. Press the dough evenly into a tart pan or square cake pan. Chill in the refrigerator for 20 to 30 minutes.
  2. Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Remove the dough from the refrigerator and prick the base all over with a fork to prevent bubbling. Bake the crust for 12 to 15 minutes until it’s lightly golden. Let it cool slightly while preparing the filling.
  3. Prepare the Lemon Custard: In a medium saucepan, whisk together the sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually pour in the milk while continuously whisking to avoid lumps. Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the fresh lemon juice, butter, and vanilla extract until fully incorporated.
  4. Bake the Cake: Pour the warm lemon custard filling into the pre-baked crust, smoothing the top with a spatula. Bake for 25 to 30 minutes until the custard is just set but still slightly jiggly in the center. Remove from the oven and allow the cake to cool completely before slicing and serving.

Notes

  • Make sure to use cold butter to achieve a flaky crust texture.
  • Chilling the dough prior to baking prevents shrinking and maintains structure.
  • Do not overbake the custard; it should be slightly jiggly when done to ensure a creamy texture.
  • Use fresh lemons for the best flavor in both zest and juice.
  • This cake can be served chilled or at room temperature.
  • Store any leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: lemon custard cake, Italian dessert, shortcrust pastry, lemon cake, classic lemon custard

Find it online: https://bakedbylisa.com/italian-grandmas-lemon-custard-cake-classic-recipe/