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Italian Grandma’s Lemon Custard Cake Recipe

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4.3 from 7 reviews

This Italian Grandma’s Lemon Custard Cake is a classic, elegant dessert featuring a buttery shortcrust base filled with a silky, tangy lemon custard. Perfectly balanced in flavor and texture, it brings a comforting citrus sweetness ideal for spring gatherings or afternoon coffee. The cake combines a crisp, golden crust with a luscious lemon filling, evoking nostalgia and the warmth of a Nonna’s kitchen.

  • Total Time: 1 hour 25 minutes
  • Yield: 8–10 slices

Ingredients

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, mix the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and 2 to 3 tablespoons of cold water, stirring gently until a dough forms. Press the dough evenly into a tart pan or square cake pan. Chill the crust in the refrigerator for 20 to 30 minutes to firm up.
  2. Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Remove the chilled crust from the refrigerator, prick the base evenly with a fork to prevent bubbling, and bake for 12 to 15 minutes until the crust is lightly golden. Let it cool slightly before adding the filling.
  3. Prepare the Lemon Custard: In a saucepan, whisk together the sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually whisk in the whole milk to combine well. Cook this mixture over medium heat, stirring constantly until the custard thickens and coats the back of a spoon. Remove from heat, then stir in the fresh lemon juice, butter, and vanilla extract until fully incorporated and smooth.
  4. Bake the Cake: Pour the prepared lemon custard evenly into the pre-baked crust. Return the pan to the oven and bake for 25 to 30 minutes. The custard should be just set but still slightly jiggly in the center. Remove from oven and allow the cake to cool completely before slicing and serving.

Notes

  • Best served chilled with a dusting of powdered sugar.
  • For a firmer texture, refrigerate the cake for at least 4 hours or overnight.
  • Add thin lemon slices on top of the custard before baking for a decorative visual twist.
  • This cake also works well in a rectangular tart pan or springform pan for different shapes.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

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