Step into my kitchen, where the aroma of lemon and vanilla often brings back cherished memories. This Italian Grandma’s Lemon Custard Cake is more than just a dessert; it’s a hug in cake form. It embodies the essence of simple, joyful baking, blending a delicate shortcrust pastry with a creamy, bright lemon custard. This classic Italian dessert promises a delightful journey for your taste buds, filled with sunshine and comfort.
Table of Contents
Why You’ll Love This Italian Grandma’s Lemon Custard Cake
You will adore this Italian Grandma’s Lemon Custard Cake for so many reasons, bringing a taste of authentic Italian heritage to your table.
- Balanced Flavor: It offers a perfect harmony of sweet and tart, ensuring every bite is refreshing and satisfying.
- Authentic Italian Taste: This recipe captures the true essence of traditional Italian baking, just like nonna used to make.
- Crowd-Pleasing Elegance: With its beautiful golden crust and creamy filling, it’s a showstopper perfect for any gathering.
- Comforting & Homemade: There is nothing quite like a homemade dessert to evoke warmth and connection around the family table.
- Simple Ingredients: Despite its impressive appearance, this recipe relies on basic, wholesome ingredients found in any pantry.
Ingredients
Every great Italian Grandma’s Lemon Custard Cake begins with quality ingredients, carefully measured to achieve that perfect balance of flavors and textures.
For the Shortcrust Pastry:
- 2 ½ cups all-purpose flour
- 10 ½ tablespoons (about 1 ¼ sticks) cold unsalted butter, cubed
- 1 cup powdered sugar
- 1 whole egg + 1 egg yolk
- Zest of 1 lemon
- A pinch of salt
For the Lemon Custard:
- 2 cups whole milk
- 4 egg yolks
- ½ cup sugar
- 5 tablespoons cornstarch
- Zest of 1 lemon (in large strips, not grated)
- Juice of ½ lemon (optional, for extra lemon flavor)
For the Topping:
- Powdered sugar (for dusting)
Notes & Substitutions
Cold butter in the pastry ensures a flaky, tender crust, so do not let it soften. Powdered sugar makes the dough exceptionally smooth. Lemon zest in the pastry adds a subtle aromatic lift. Using both a whole egg and an egg yolk provides richness and binding for the dough.
For the custard, whole milk delivers the creamiest texture; feel free to use 2% if that’s what you have, though the richness may vary slightly. The egg yolks are crucial for thickness and golden color. If you prefer a more intense lemon flavor in your custard, include the optional lemon juice. You can substitute cornstarch with an equal amount of all-purpose flour for thickening, but cornstarch yields a silkier consistency.
Equipment
Gathering your tools before you start makes the baking process smooth and enjoyable. You won’t need anything fancy to create this delightful Italian lemon custard cake.
- 9-inch tart pan with a removable bottom
- Large mixing bowls
- Whisk
- Saucepan
- Rolling pin
- Plastic wrap
- Measuring cups and spoons
How To Make Italian Grandma’s Lemon Custard Cake
Creating this delightful Italian Grandma’s Lemon Custard Cake is a rewarding process. Take your time, enjoy each step, and soon you’ll have a dessert that brings smiles and comfort.
Preparing the Shortcrust Pastry
First, let’s make the tender base for our Italian lemon custard cake. In a large bowl or a food processor, combine the all-purpose flour and cold cubed butter. Knead these ingredients together with your hands or pulse in the food processor until the mixture resembles coarse crumbs. This step ensures a wonderfully flaky crust.
According to culinary experts at King Arthur Baking, using cold butter in pastry is crucial for creating that desirable flaky texture.
Next, add the powdered sugar, a pinch of salt, the zest of one lemon, and the whole egg plus the extra egg yolk. Mix briefly until the dough just comes together and is compacted. Avoid overworking the dough to keep it tender. Form the dough into a ball, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This chilling time is essential for easy rolling and a crisp crust.
Making the Lemon Custard
While the pastry chills, prepare the luscious lemon custard for your Italian Grandma’s Lemon Custard Cake. In a saucepan, heat the whole milk with the lemon zest strips over medium heat until it begins to simmer gently. Remove it from the heat and allow the lemon zest to steep for a few minutes, infusing the milk with its bright aroma.
In a separate medium bowl, beat the four egg yolks with the sugar until the mixture becomes light in color and thick. Whisk in the cornstarch until it is completely smooth and no lumps remain. This cornstarch helps thicken the custard beautifully.
Remove the lemon zest strips from the steeped milk. Gradually pour the warm milk into the egg mixture, beating continuously to temper the eggs. This prevents the eggs from scrambling. Return the entire mixture to the saucepan over low heat. Continue to stir continuously with a whisk until the custard thickens to a smooth, creamy consistency. If desired, now is the time to stir in the optional lemon juice for an extra zing.
Once thickened, immediately transfer the custard to a clean bowl. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and let it cool completely.
Assembling and Baking the Cake
Now it’s time to bring your Italian lemon custard pie together! Retrieve the chilled pastry dough from the refrigerator. Divide the dough in half. Roll out the larger half of the dough on a lightly floured surface to fit your 9-inch tart pan. Carefully press the dough into the tart pan, ensuring it covers the bottom and sides evenly. Trim any excess dough.
Pour the completely cooled lemon custard into the prepared tart shell, spreading it evenly. Roll out the remaining dough portion and carefully place it on top of the custard, creating the lid for your cake. Gently press and seal the edges of the top crust to the bottom crust. Use a fork to poke a few holes in the top crust; this allows steam to escape and prevents the crust from puffing up excessively.
Bake the Italian Grandma’s Lemon Custard Cake in a preheated 350°F (175°C) oven for 35-40 minutes, or until the top crust turns a beautiful golden brown.
Finishing Touches
Once baked, remove the tart from the oven. Allow the entire Italian lemon custard cake to cool completely on a wire rack before attempting to serve. This is crucial for the custard to set properly. Once cooled, generously dust the top with powdered sugar. This final flourish adds a touch of elegance and sweetness to every slice.
Pro Tips for the Perfect Italian Grandma’s Lemon Custard Cake
Achieving a flawless Italian Grandma’s Lemon Custard Cake is simple with a few helpful pointers. These tips will ensure your pastry is flaky and your custard is smooth.
- Cold Ingredients are Key: Always use very cold butter and water (if adding a touch) for your shortcrust pastry. This prevents the butter from melting too quickly, resulting in a flaky texture.
- Prevent a Soggy Crust: Blind bake your crust for about 10-15 minutes before adding the custard, especially if you tend to have a wetter filling. Prick the bottom with a fork, line with parchment, and fill with pie weights.
- Smooth Custard Secrets: Whisk constantly while the custard cooks over low heat. If lumps appear, remove it from heat and whisk vigorously, or pass through a fine-mesh sieve for silky smoothness.
- Baking Cues: The crust should be golden brown, and a slight jiggle in the center of the custard indicates it’s set. Avoid overbaking, which can dry out the custard.
- No Cracks Here: To prevent the top crust from cracking, ensure your top dough is rolled evenly. Also, make sure your custard is completely cool before adding the top crust, to minimize steam buildup.
Serving, Storage, and Variations
This delightful Italian lemon custard cake is versatile, whether you’re serving it fresh, storing it for later, or experimenting with new flavors.
Serving Suggestions
Serve this Italian Grandma’s Lemon Custard Cake at room temperature or slightly chilled for the best flavor experience. It pairs wonderfully with a strong espresso, a delicate herbal tea, or alongside a bowl of fresh mixed berries. A small dollop of lightly sweetened whipped cream can also complement its rich flavor.
Storage Tips
Store leftover cake loosely covered at room temperature for up to 2 days in a cool, dry place. For extended freshness, refrigerate the cake, tightly wrapped in plastic wrap or in an airtight container, for up to 4-5 days. Allow it to come to room temperature before serving for optimal taste and texture. You can also freeze individual slices, well-wrapped, for up to 1 month. Thaw in the refrigerator overnight.
Creative Variations
Unleash your creativity with this classic Italian lemon custard cake. For a different citrus twist, swap the lemon zest for orange or lime zest in both the pastry and the custard. You could also add a thin layer of fresh berries, like raspberries or blueberries, over the custard before adding the top crust. For an elegant touch, consider topping the cooled cake with a fluffy meringue instead of a full top crust, then lightly toast it with a kitchen torch.
Nutrition Information
This Italian Grandma’s Lemon Custard Cake recipe offers a comforting and satisfying dessert experience. Below are estimated nutritional values for a typical serving, provided for general information.
Serving Size: 1 slice (approximately 1/12th of the cake)
| Nutrient | Amount (Estimated) |
|---|---|
| Calories | 350-400 kcal |
| Total Fat | 18-22 g |
| Saturated Fat | 10-12 g |
| Cholesterol | 120-140 mg |
| Sodium | 80-100 mg |
| Total Carbohydrate | 40-45 g |
| Dietary Fiber | 1-2 g |
| Total Sugars | 25-30 g |
| Protein | 5-7 g |
Disclaimer: These are approximate values and may vary based on specific ingredient brands and preparation methods. This information is not intended as medical or dietary advice.
Frequently Asked Questions (FAQ)
Here are answers to common questions about making this delightful Italian Grandma’s Lemon Custard Cake.
What type of lemon should I use?
Use fresh, organic lemons for the best zest and juice quality. Eureka or Lisbon lemons are excellent choices, known for their bright flavor and thin skins.
Can I make the pastry ahead of time?
Absolutely! You can prepare the shortcrust pastry dough up to 2 days in advance. Store it tightly wrapped in plastic wrap in the refrigerator.
How can I prevent the custard from curdling?
Temper your egg yolks by gradually adding hot milk while whisking constantly. Also, cook the custard over low heat, stirring continuously, and remove it from heat as soon as it thickens.
Is this cake very sweet?
This classic Italian lemon cake has a balanced sweetness that complements the tart lemon. It is sweet but not overly sugary, allowing the lemon flavor to shine through.
Can I use a different size tart pan?
Yes, but you may need to adjust baking times and dough amounts. A smaller pan will result in a thicker cake, while a larger pan will yield a thinner one.
Final Thoughts
This Italian Grandma’s Lemon Custard Cake is a truly timeless dessert, rich in heritage and bursting with sunshine. Its tender crust and creamy, zesty filling create a harmonious experience that delights both young and old.
I hope this recipe encourages you to slow down, connect with the joy of simple baking, and perhaps even create new cherished family memories around your own table. Gather your ingredients, embrace the process, and savor every beautiful slice of this authentic Italian treasure.
Italian Grandma’s Lemon Custard Cake: A Timeless Italian Dessert
Ingredients
Equipment
Method
- Combine flour and cold butter in a bowl or food processor and knead until crumbly.
- Add powdered sugar, salt, lemon zest, and eggs; mix briefly until the dough comes together.
- Form the dough into a ball, wrap, and chill in the refrigerator for at least 30 minutes.
- Heat milk with lemon zest strips in a saucepan until simmering, then remove from heat to steep.
- In a separate bowl, beat egg yolks with sugar until light and thick, then whisk in cornstarch until smooth.
- Remove lemon zest from the milk, then gradually pour milk into the egg mixture while continuously beating.
- Return the mixture to low heat and stir continuously until it thickens into a custard. Add lemon juice if desired.
- Cover the custard surface with plastic wrap to prevent a skin, and let it cool completely.
- Divide the dough, roll out the larger half to fit a 9-inch tart pan, and press it into the pan.
- Pour the cooled lemon cream into the tart shell.
- Roll out the remaining dough, place it on top of the custard, and seal the edges.
- Poke holes in the top with a fork, then bake at 350°F for 35-40 minutes until golden brown.
- Allow the tart to cool completely, then dust with powdered sugar before serving.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
