Name: Italian Grandma’s Lemon Custard Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 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; 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

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Introduction

This Italian Grandma’s Lemon Custard Cake is the ultimate expression of simple elegance—a silky, tangy lemon custard nestled inside a buttery golden crust. Light yet indulgent, it delivers sunshine in every bite and evokes the warmth of a Nonna’s kitchen, perfect for any occasion.

A close-up of a square cheesecake with three distinct layers on a white plate. The top layer is smooth and golden brown with a slightly shiny texture. The middle layer is creamy white and thick, showing a soft and dense texture. The bottom layer is a light brown crust, crumbly and firm, forming a solid base. One slice is cut and partially pulled out, revealing the clean, sharp edges of the layers. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture becomes crumbly. Add the egg yolk and cold water, stirring until a dough forms. Press this dough evenly into a tart pan or square cake pan and chill for 20–30 minutes.
Step 2: Preheat your oven to 350°F (175°C). Prick the chilled crust base all over with a fork and bake for 12–15 minutes, until lightly golden. Remove from oven and let it cool slightly.
Step 3: To prepare the lemon custard, whisk together sugar, cornstarch, lemon zest, and egg yolks in a saucepan. Slowly add the milk while continuously whisking. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy.
Step 4: Remove the custard from heat and stir in fresh lemon juice, butter, and vanilla extract until fully combined and smooth.
Step 5: Pour the lemon custard into the pre-baked crust. Bake the assembled cake for 25–30 minutes, or until the custard is just set but still slightly jiggly in the center. Allow the cake to cool completely before slicing and serving.

Tips & Variations

Use fresh lemons for the best flavor and aromatic zest—organic if possible to avoid wax coatings.
Chill the dough before baking to prevent shrinking and ensure a tender, flaky crust.
Strain the custard through a fine mesh sieve before baking for an ultra-smooth texture.
Add thin lemon slices on top before baking for a beautiful visual twist.
For a dairy-free version, substitute whole milk with full-fat coconut milk or almond milk.
Try adding a layer of raspberry or strawberry jam between the crust and custard for a fruity surprise.
Top the chilled cake with fresh berries or a dollop of whipped cream for extra indulgence.
If short on time, a store-bought pie crust can be used—just blind-bake it first to avoid sogginess.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. It tastes best when served cold, and the custard will continue to set in the fridge. Reheat is not recommended, but the cake can be enjoyed straight from the fridge. The unbaked crust dough can be frozen for later use, but the finished custard cake does not freeze well due to texture changes.

How to Serve

A close-up image of a square cheesecake with a thick golden-brown crust on the bottom and edges. The cheesecake filling is smooth and creamy, pale yellow in color, with a slightly glossy surface. One slice is cut and slightly pulled out, showing the thick filling and crust layers clearly. The dessert sits directly on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is even better the next day. Chilling it overnight allows the custard to fully set and deepens the lemon flavor, making it perfect for preparing in advance.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for its bright, natural flavor, but bottled lemon juice can be used in a pinch. To boost the flavor when using bottled juice, add extra lemon zest or a drop of natural lemon extract.