Italian Grandma’s Lemon Custard Cake Recipe

Introduction

Italian Grandma’s Lemon Custard Cake is a delightful dessert that combines a buttery crust with a tangy, creamy lemon custard. It’s simple to make yet delivers comforting, vibrant flavors perfect for any occasion.

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

Instructions

1. Step 1: In a bowl, combine flour, sugar, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, stirring until a dough forms. Press the dough evenly into a tart pan or square cake pan, then chill for 20–30 minutes.
2. Step 2: Preheat your oven to 350°F (175°C). Prick the base of the chilled dough with a fork, then bake it for 12–15 minutes until lightly golden. Allow it to cool slightly.
3. Step 3: In a saucepan, whisk together the sugar, cornstarch, lemon zest, and egg yolks. Gradually pour in the milk while whisking continuously. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, then stir in the lemon juice, butter, and vanilla extract.
4. Step 4: Pour the lemon custard into the pre-baked crust. Bake again for 25–30 minutes until the custard is just set but still slightly jiggly in the center. Let the cake cool completely before slicing and serving.

Tips & Variations

• For an extra zing, add a teaspoon of grated orange zest along with the lemon zest.
• Use a tart pan with a removable bottom for easier slicing and serving.
• If you prefer a dairy-free version, substitute whole milk with almond or oat milk, although texture may vary slightly.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. Reheat gently in the oven at low heat if desired, but avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of all-purpose flour?

All-purpose flour is recommended for the right texture, but plain flour in other countries can usually be substituted with similar results.

How do I know when the custard is set enough?

The custard should be mostly firm but still slightly jiggle in the center when you gently shake the pan. It will continue to firm as it cools.