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Italian Grandma’s Lemon Custard Cake Recipe

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★★★★★

4.8 from 128 reviews

Italian Grandma’s Lemon Custard Cake is a timeless dessert featuring a silky, tangy lemon custard nestled inside a buttery golden shortcrust base. This cake balances bright citrus flavors with a creamy, velvety custard and a tender, flaky crust—evoking the warmth and tradition of a Nonna’s kitchen. Perfect for spring gatherings, afternoon coffee, or a cozy family treat, it delivers sunshine in every bite with simple, honest ingredients.

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, mix the all-purpose flour, granulated sugar, and a pinch of salt. Cut in the cold, cubed unsalted 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 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 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 lightly golden. Let it cool slightly before adding the filling.
  3. Prepare the Lemon Custard: In a medium saucepan, whisk together granulated sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually pour in the whole milk while continuously whisking to avoid lumps. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy, resembling a custard. Remove from heat and stir in fresh lemon juice, unsalted butter, and vanilla extract until fully incorporated.
  4. Bake the Cake: Pour the prepared lemon custard evenly into the pre-baked crust. Bake the filled cake at 350°F (175°C) for 25 to 30 minutes, or 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

  • Best served chilled with a dusting of powdered sugar for a beautiful finish.
  • For a firmer texture, refrigerate the cake for at least 4 hours or overnight before serving.
  • Add thin lemon slices on top before baking for a decorative touch.
  • This cake can be baked in a rectangular tart pan or springform pan for easy slicing and presentation.

Keywords: lemon custard cake, Italian dessert, lemon tart, homemade custard, shortcrust pastry, spring dessert, tangy lemon cake, Nonna's recipe

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