Italian Grandma’s Lemon Custard Cake – Classic Recipe
Get ready to fall in love with the authentic, sun-kissed flavors of the Italian Grandma’s Lemon Custard Cake – Classic Recipe! Silky lemon custard meets tender, buttery shortcrust in this beloved Italian dessert that’s equal parts nostalgic and irresistible. With its golden hue and refreshing citrus aroma, this cake brings back memories of kitchen tables, flour-dusted aprons, and laughter shared under twinkling lights. Whether you’re baking for a celebration or simply because lemons are in season, this recipe is a heartfelt nod to the simple joys of home baking, promising a slice of sweet comfort with every bite.
Ingredients You’ll Need
The magic of the Italian Grandma’s Lemon Custard Cake – Classic Recipe is all about working with simple, everyday ingredients that shine when put together. Each element plays a unique part—contributing either that crumbly bite, vibrant lemony tang, or creamy, dreamy filling. Here’s how they all come together:
- All-purpose flour: The backbone of your shortcrust, giving the base its structure and tender crumb.
- Granulated sugar: Subtly sweetens both the crust and luscious custard without overpowering the citrus flavor.
- Pinch of salt: Enhances all the flavors, ensuring the sweetness and tartness really pop.
- Unsalted butter, cold and cubed: Keeps the crust flaky and rich—cold is key for those perfect layers.
- Egg yolk: Adds richness and tenderness, binding your shortcrust together beautifully.
- Cold water: Just enough to bring the dough together without making it tough or sticky.
- Whole milk: The foundation of the custard, lending creaminess and body with every silky spoonful.
- Large egg yolks: Deliver that trademark custard richness and gorgeous yellow hue.
- Cornstarch: Gently thickens the custard while keeping it smooth and light.
- Lemon zest: Packs a punch of bright, fragrant citrus—don’t skip the zest for maximum flavor!
- Fresh lemon juice: Brings a fresh, tangy zing that cuts through the sweetness and makes the flavor sing.
- Vanilla extract: Adds warmth and depth to the creamy filling, rounding out the flavor profile.
How to Make Italian Grandma’s Lemon Custard Cake – Classic Recipe
Step 1: Make the Shortcrust Base
Start by mixing your flour, sugar, and a pinch of salt in a large bowl to ensure even distribution. Then, working quickly, cut in the cold cubes of butter until the mixture looks like coarse crumbs—those little specks of butter are what create a flaky base! Mix in the egg yolk and, little by little, sprinkle in just enough cold water for the dough to come together. Gently press the dough into your chosen tart or cake pan for an even layer, then pop it in the fridge to chill. This rest time ensures your crust will be tender, crumbly, and bakery-worthy.
Step 2: Pre-Bake the Crust
Preheat your oven to 350°F (175°C). Take your now-chilled crust and prick the surface with a fork—that helps to prevent any bubbles or puffing while baking. Slide it into the oven and let it bake for 12 to 15 minutes, just until the edges start to turn a lovely golden color. Once done, set it aside to cool slightly while you get that tangy custard ready. Pre-baking ensures your base stays crisp—even after the luscious filling is layered in.
Step 3: Prepare the Lemon Custard
In a medium saucepan, whisk together the sugar, cornstarch, lemon zest, and egg yolks until everything is well combined. Gradually pour in the milk, whisking constantly to prevent lumps. Place the pan over medium heat and keep whisking as the mixture gently thickens into a satiny custard. Once thick, remove from the heat and stir in the fresh lemon juice, butter, and vanilla extract. These last additions give the custard its signature bright tang and glossy, melt-in-your-mouth finish—this step fills your kitchen with the most irresistible aroma.
Step 4: Bake the Cake
Pour the warm lemon custard over your prebaked crust and smooth the top with a spatula. Return the pan to the oven and bake for another 25 to 30 minutes. You’re looking for a custard that’s set at the edges but still has just a slight jiggle in the center—it will firm up beautifully as it cools. Let your creation cool completely before slicing; this patience will reward you with perfectly neat pieces and all those distinct, beautiful layers.
How to Serve Italian Grandma’s Lemon Custard Cake – Classic Recipe
Garnishes
The Italian Grandma’s Lemon Custard Cake – Classic Recipe is a showstopper all on its own, but a little flourish goes a long way. Try a dusting of powdered sugar, a scattering of thinly sliced lemons, or a few sprigs of fresh mint on the side. For extra indulgence, add dollops of lightly whipped cream—these toppings offer elegance while allowing the lemon to shine.
Side Dishes
This cake loves to be the star, but pairing it with simple sides can make it a true feast. Serve it after a light Mediterranean meal, or alongside a fruit salad of berries to balance all that citrusy richness. For a classic Italian finish, nothing beats an espresso or a cup of herbal tea for sipping between bites.
Creative Ways to Present
For special occasions, consider baking mini versions in individual tart pans—the perfect size for showers or brunches. Or, slice into small squares and arrange on a platter for a bite-sized dessert bar. Garnish each piece with candied lemon peel or crystallized violets for extra flair and an old-world Italian touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep the Italian Grandma’s Lemon Custard Cake – Classic Recipe in an airtight container in the refrigerator. The flavors actually deepen after a day, and the custard stays just as luscious for up to three days. Simply cover the pan tightly or transfer slices to a sealed container to maintain freshness.
Freezing
To stash some cake away for another day, wrap individual slices or the entire cake well in both plastic wrap and foil. Tuck them in the freezer for up to two months. Thaw overnight in the fridge for the best texture—the shortcrust will soften slightly, but the flavor holds up beautifully.
Reheating
This cake is best enjoyed cold or at room temperature, so skip the microwave. Simply take your slice out of the fridge 15 to 20 minutes before serving; that’s when the custard’s creamy texture is at its absolute best.
FAQs
Can I use bottled lemon juice instead of fresh?
For the brightest, most authentic flavor, fresh lemon juice is highly recommended in the Italian Grandma’s Lemon Custard Cake – Classic Recipe. Bottled juice can taste flat and sometimes bitter, so go the extra mile for that true sunshiny taste.
Can I make this cake gluten-free?
Absolutely! Swap out the all-purpose flour for your favorite gluten-free baking blend (one that substitutes cup-for-cup works best). The crust may be a touch more delicate but every bit as delicious.
What can I do if my custard doesn’t set?
If your custard is soft, it may just need a little more baking time. It should jiggle slightly in the center when done, but not look runny. Also, make sure you’ve measured your cornstarch accurately—it’s the key to getting the perfect consistency.
Can I double the recipe for a crowd?
Certainly! Double the ingredients and use a larger pan. Just keep an eye on the baking times: the crust and custard may need a few extra minutes to set perfectly in a bigger batch.
Is it possible to make this cake ahead of time?
It’s actually ideal for advance prep! Make the Italian Grandma’s Lemon Custard Cake – Classic Recipe the night before serving and chill overnight. The flavors meld and the texture firms up, making it even easier to slice and serve.
Final Thoughts
I hope you’ll give the Italian Grandma’s Lemon Custard Cake – Classic Recipe a try in your own kitchen. There’s something truly special about sharing this bright, tangy, nostalgic treat with family and friends. May each slice bring you the warmth and joy that only a true classic can.
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Italian Grandma’s Lemon Custard Cake – Classic Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 9-inch cake 1x
- Diet: Vegetarian
Description
This Italian Grandma’s Lemon Custard Cake is a delightful dessert that combines a buttery shortcrust base with a luscious lemon custard filling. The perfect balance of sweet and tangy flavors, this classic recipe will transport you to Italy with every bite.
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
- Make the Crust: In a bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture is crumbly. Add egg yolk and cold water, stirring until dough forms. Press into a tart pan or square cake pan and chill for 20–30 minutes.
- Pre-Bake the Crust: Preheat oven to 350°F (175°C). Prick the base with a fork and bake for 12–15 minutes until lightly golden. Let cool slightly.
- Prepare the Lemon Custard: In a saucepan, whisk sugar, cornstarch, lemon zest, and yolks. Slowly add milk while whisking. Cook over medium heat until thickened. Remove from heat and stir in lemon juice, butter, and vanilla.
- Bake the Cake: Pour custard into pre-baked crust. Bake for 25–30 minutes until just set but still slightly jiggly in the center. Cool completely before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Italian, Lemon Custard Cake, Dessert, Classic Recipe
