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Lemon Custard Cake

Lemon Custard Cake: A Slice of Italian Sunshine

This Lemon Custard Cake is a nostalgic Italian dessert featuring a creamy custard in a buttery crust, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour Can be substituted with a gluten-free blend.
  • 1/4 cup sugar Granulated sugar for best results.
  • 1/4 tsp salt Just a pinch is sufficient.
  • 1/2 cup butter Use cold unsalted butter.
  • 1 large egg yolk Avoid using whole eggs for the crust.
  • 2-4 tbsp cold water Add as needed, one tablespoon at a time.
For the Custard
  • 1/4 cup cornstarch Substituting with flour may alter the result.
  • 1 tbsp lemon zest Fresh zest is recommended.
  • 4 large egg yolks Do not substitute for whole eggs.
  • 2 cups milk Whole milk or alternatives can be used.
  • 1/2 cup fresh lemon juice Freshly squeezed is best.
  • 1 tsp vanilla extract Opt for pure vanilla for best results.
For the Garnish
  • 1 tbsp powdered sugar Optional but recommended.
  • 1 cup fresh berries Optional for decoration.

Equipment

  • Mixing bowl
  • pastry cutter
  • Tart pan
  • medium saucepan
  • Whisk

Method
 

Prepare the Crust
  1. Combine all-purpose flour, sugar, and salt in a mixing bowl. Cut in cold unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Add egg yolk and cold water gradually until a dough forms. Chill in the refrigerator for 20-30 minutes.
Pre-bake the Crust
  1. Preheat the oven to 350°F (175°C). Roll out the chilled dough until about 1/4 inch thick and fit it into a tart pan. Prick the bottom with a fork and bake for 12-15 minutes until golden. Let cool completely.
Make the Custard
  1. In a saucepan, whisk together sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually pour in milk while stirring continuously. Cook over medium heat until thickened, about 8-10 minutes. Mix in lemon juice, butter, and vanilla extract until smooth.
Bake the Cake
  1. Pour the lemon custard into the prepared crust and bake for 25-30 minutes. The custard should be set but slightly jiggle in the center. Allow to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Let the custard be slightly jiggly when removed from the oven, and use fresh lemons for best flavor. Store in the refrigerator wrapped tightly for up to 3 days or freeze for up to 3 months.

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