Italian Lemon Custard Cake (Print-Friendly Recipe)

Silky lemon custard and buttery crust combine for a light, tangy treat reminiscent of a Nonna’s kitchen.

# Ingredients List:

→ Shortcrust Base

01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - Pinch of salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 to 3 tablespoons cold water

→ Lemon Custard Filling

07 - 1 1/2 cups whole milk
08 - 3/4 cup granulated sugar
09 - 3 large egg yolks
10 - 1/4 cup cornstarch
11 - Zest of 1 lemon
12 - 1/2 cup fresh lemon juice
13 - 2 tablespoons unsalted butter
14 - 1 teaspoon vanilla extract

# How to Make It:

01 - In a mixing bowl, combine all-purpose flour, granulated sugar, and a pinch of salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Incorporate the egg yolk and cold water, mixing just until the dough forms. Press evenly into the base and sides of a tart pan or square cake pan. Refrigerate for 20 to 30 minutes to chill the dough.
02 - Preheat oven to 350°F. Use a fork to prick the base of the crust. Bake for 12 to 15 minutes, or until lightly golden. Allow to cool slightly before filling.
03 - Whisk together granulated sugar, cornstarch, lemon zest, and egg yolks in a saucepan. Gradually add whole milk while stirring continuously. Cook over medium heat, whisking constantly, until the custard thickens. Remove from heat and blend in the fresh lemon juice, unsalted butter, and vanilla extract until smooth.
04 - Pour the completed custard into the pre-baked crust. Bake at 350°F for 25 to 30 minutes, or until set but still slightly jiggly in the center. Remove from oven and let cool completely before slicing.

# Extra Information:

01 - For optimal texture, serve the cake well chilled. Dust with powdered sugar before serving for an elegant finish.
02 - For a firmer set, refrigerate for at least 4 hours or overnight before slicing.
03 - Enhance presentation by topping the filled custard with thin lemon slices prior to baking if desired.
04 - The dessert adapts well to both rectangular tart pans and springform pans.

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