Italian Lemon Custard Cake

This Italian Grandma’s Lemon Custard Cake has all the sunshine of southern Italy packed into a slice. A crisp buttery shortcrust holds a silky lemon custard that manages to be bright and creamy all at once. Whether served with afternoon coffee or as a springtime dessert centerpiece the flavor never fails to pull everyone right to the table.

It brings back memories of learning to bake with my grandmother on lazy Sundays the smell of lemon and vanilla was enough to get everyone excited for dessert before the meal had even begun

Gather Your Ingredients

• All-purpose flour: for the shortcrust gives structure and keeps the base tender and crisp use unbleached flour for best texture
• Granulated sugar: both for mixing into the dough and sweetening the custard opt for fine organic sugar for even blending
• Pinch of salt: in the crust to balance sweetness and amplify the lemon
• Unsalted butter: cold and cubed the foundation of a flaky shortcrust select high-fat European butter for richer flavor
• Egg yolk: for tenderizing and binding the crust look for deep golden yolks for color
• Cold water: to just bring the crust together use ice-cold water for flakier results
• Whole milk: for a silky rich custard always use whole for full flavor
• Cornstarch: to thicken the custard and yield a smooth slice choose a reputable brand for consistency and no lumps
• Large egg yolks: the backbone of a classic custard adds richness use the freshest you can
• Lemon zest and juice: for the brightest citrus flavor use organic unwaxed lemons as you will be using both zest and juice
• Butter: a bit for gloss and flavor in the custard European butter works here too
• Vanilla extract: rounds out the tartness with warmth pure vanilla only

How to Make It

Make the Crust:

In a wide mixing bowl combine flour sugar and a pinch of salt. Use your fingertips to rub or cut in the cold cubed butter until the mixture looks like coarse meal with some pea-sized bits remaining. Add the egg yolk and two tablespoons cold water mixing gently with a fork or your fingers just until the dough comes together. If it seems dry add up to one tablespoon more water drizzling in a teaspoon at a time. Gather the dough into a ball press it into a disk and place it in a tart or square cake pan pressing it in evenly and up the sides for about a half inch. Chill the crust in the refrigerator for 20 to 30 minutes until firm.

Pre-Bake the Crust:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Once the crust is well chilled prick the surface lightly with the tines of a fork to prevent big air bubbles. Slide it into the oven and bake for 12 to 15 minutes until the whole base is pale gold and looks slightly dry to the touch. Rest on a cooling rack for a few minutes before adding the filling.

Prepare the Lemon Custard:

In a medium saucepan whisk together the sugar cornstarch lemon zest and egg yolks until completely smooth. Gradually pour in the milk whisking all the time to blend and avoid lumps. Place the pot over medium heat and cook whisking constantly until the mixture thickens and just starts to bubble. This should take about 6 to 8 minutes. Remove from heat and immediately whisk in the lemon juice butter and vanilla. Whisk until glossy and fully blended the custard should hold a ribbon when you lift the whisk.

Bake the Cake:

Pour the warm custard evenly over the baked crust smoothing with a spatula. Place back in the oven and bake at 350F for 25 to 30 minutes. The edge should be set but the center barely jiggles when tapped. Cool completely at room temperature then chill for at least two hours before slicing for the neatest cuts. Wipe your knife between slices for a clean wedge every time.

I always use organic lemons from our old backyard tree. There is something magical in zesting fresh fruit that makes the whole kitchen smell like spring. My family jokes that every time I make this cake someone ends up scraping the bowl clean for the very last taste of custard.

Flavor Boosters

In winter try swapping out lemon for blood orange or tangerine zest and juice for a seasonal variant with a subtle blush to the custard. During summer garnish with basil or mint for a refreshing twist.

Serving Suggestions

A classic slice is perfect on its own but you can top with a dollop of whipped cream or a scattering of fresh berries for an added flourish. Thin lemon slices layered decoratively before baking give a lovely sunburst look. In spring I love to serve it with a dusting of powdered sugar and a few violets from the garden.

Creative Twists

Lactose-free whole milk works just as well for those needing dairy adjustments. If your butter is salted simply omit the pinch of salt from the crust. For a gluten-free version try a one-to-one baking flour blend designed for pastries though the texture will be slightly more delicate.

Enjoy this cake chilled for a refreshing bright finish to any meal. Every slice tastes like a little bit of sunshine on your plate.

Common Questions About the Recipe

→ How do I achieve a tender shortcrust base?

Use cold butter and minimal mixing to keep the crust light and crumbly. Chill the dough before baking for best results.

→ What can I use instead of fresh lemon juice?

Fresh lemon juice is ideal for the brightest flavor, but bottled juice can be substituted in equal amounts if needed.

→ Can I prepare this dessert ahead of time?

Yes, it tastes best chilled. Make a day in advance and refrigerate overnight for a firmer, easy-to-slice texture.

→ How do I know when the custard is set?

The cake is ready when the custard is just set with a slight jiggle in the center. It will firm up as it cools.

→ Is a tart pan required?

No, a square cake pan or springform pan both work well for this dessert, offering flexibility in presentation.

→ How should leftovers be stored?

Keep leftover cake refrigerated in an airtight container for up to three days to maintain texture and freshness.