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–+ servings
Lemon Custard Cake

Delightful Lemon Custard Cake Inspired by Grandma's Recipe

A delightful Lemon Custard Cake blending tangy lemon with creamy custard in a flaky crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortcrust
  • 2 cups all-purpose flour can substitute with 1:1 gluten-free blend
  • 1/4 cup granulated sugar adjust to taste
  • 1/4 teaspoon salt a little goes a long way!
  • 1/2 cup cold butter unsalted works best
  • 1 large egg yolk can replace with a flax egg for vegan option
For the Lemon Custard
  • 1/4 cup cornstarch mix well to avoid lumps
  • 1 tablespoon lemon zest fresh zest preferred
  • 1/2 cup fresh lemon juice always use freshly squeezed
  • 2 cups milk whole milk for richest taste
  • 1 teaspoon vanilla extract opt for pure extract
For Finishing Touches

Equipment

  • Mixing bowl
  • tart pan
  • saucepan
  • Whisk
  • spatula
  • fork
  • Refrigerator
  • Oven

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water gradually, mixing until a dough forms. Press the dough into a tart pan evenly and chill for 20-30 minutes.
  2. Preheat your oven to 350°F (175°C). Prick the chilled crust with a fork to prevent bubbling, then bake for 12-15 minutes until golden brown. Remove and cool slightly.
  3. In a saucepan, whisk together granulated sugar, cornstarch, lemon zest, and egg yolks until combined. Gradually whisk in the milk over medium heat, stirring constantly until it thickens. Remove from heat and stir in fresh lemon juice, butter, and vanilla extract.
  4. Pour the lemon custard into the cooled shortcrust and smooth the top. Bake for 25-30 minutes until the edges are set but center has a slight jiggle. Cool on a wire rack.
  5. Allow the lemon custard cake to cool completely. Dust the top with powdered sugar before serving, either plain or with garnishes.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store leftovers tightly covered in the refrigerator for up to 3 days. For freezing, slice and wrap in plastic wrap, then place in an airtight container and freeze for up to 2 months.

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