Description
This classic Italian Grandma’s Lemon Custard Cake features a buttery, crumbly crust filled with a luscious, tangy lemon custard. The delicate balance of sweet and tart flavors along with a smooth texture makes this dessert a refreshing and timeless treat perfect for any occasion.
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 the flour, sugar, and salt. Cut in the cold cubed butter until the mixture becomes crumbly. Add the egg yolk and cold water gradually, stirring until the dough just forms. Press the dough evenly into a tart 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). Use a fork to prick holes all over the base of the dough to prevent bubbling. Bake the crust for 12–15 minutes until it turns lightly golden. Remove from the oven and let it cool slightly.
- Prepare the Lemon Custard: In a saucepan, vigorously whisk together sugar, cornstarch, lemon zest, and egg yolks until smooth. Slowly pour in the whole milk, continuing to whisk to combine. Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the fresh lemon juice, butter, and vanilla extract until the custard is silky and smooth.
- Bake the Cake: Pour the prepared lemon custard evenly into the pre-baked crust. Return the filled pan to the oven and bake for 25–30 minutes. The custard should be set but still slightly jiggly in the center for the perfect texture. Allow the cake to cool completely before slicing into 8–10 generous pieces.
Notes
- Ensure the butter for the crust is cold to achieve a tender, flaky base.
- Do not overbake the custard; it should hold a gentle wobble when done for a creamy texture.
- Use freshly squeezed lemon juice and zest for the best lemon flavor.
- Let the cake cool completely to set properly before slicing and serving.
- Store leftovers covered in the refrigerator for up to 3 days.
