Introduction to Italian Grandma’s Lemon Custard Cake
There’s something magical about baking that transports me straight to my childhood. When I think of Italian Grandma’s Lemon Custard Cake, I’m filled with nostalgia. This easy-to-make dessert combines a rich lemon custard filling with a buttery shortcrust base, bursting with bright flavors. It’s the type of treat that will surely impress, making it perfect for both a cozy family gathering or a fabulous dinner party. If you’re a busy mom or professional like me, this recipe is your ticket to delighting your loved ones without spending hours in the kitchen.
Why You’ll Love This Italian Grandma’s Lemon Custard Cake
This delightful Italian dessert is not only delicious but also incredibly easy to whip up. With a prep time of just 40 minutes, it fits seamlessly into your busy schedule. Imagine savoring that luscious lemon custard balanced on a crumbly crust. It’s like a burst of sunshine on your palate! I promise you, once you try this cake, it’ll become a staple in your baking repertoire.
Ingredients for Italian Grandma’s Lemon Custard Cake
To create this delightful Italian dessert, you’ll need a mix of simple ingredients that come together beautifully. For the shortcrust base, you’ll need all-purpose flour, which provides the structure, and granulated sugar for a hint of sweetness. A pinch of salt enhances the flavors, while cold, cubed unsalted butter makes the crust rich and flaky. The egg yolk helps bind everything together, and a splash of cold water ensures the dough comes together without being sticky.
For the heavenly lemon custard filling, whole milk brings creaminess to the dish, while granulated sugar balances the tartness of the lemons. Large egg yolks contribute to that lush texture. Cornstarch thickens the custard, making it silky smooth, and the zest of fresh lemons brightens the flavor. Fresh lemon juice adds a refreshing tang, complemented by a touch of unsalted butter and vanilla extract for depth. The exact quantities are available at the bottom of the article for easy printing!
- 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
- 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
How to Make Italian Grandma’s Lemon Custard Cake
Make the Crust
Start by taking a large mixing bowl and combine your all-purpose flour, granulated sugar, and a pinch of salt. This is where the magic begins! Next, cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs—think sand on the beach. Now, add in your egg yolk and a few tablespoons of cold water. Mix gently until a dough forms. Be careful not to over-mix, or you’ll lose that delightful flakiness!
Pre-Bake the Crust
Once your dough is ready, press it into a tart pan or square cake pan. Use your fingers to create an even base, about ¼ inch thick. Pop that in the fridge for 20 to 30 minutes to chill. Preheat your oven to 350°F (175°C). Now, prick the base with a fork to prevent bubbling and bake for 12 to 15 minutes. The crust should be lightly golden and fragrant. Let it cool slightly before adding the custard.
Prepare the Lemon Custard
In a saucepan, whisk together the granulated sugar, cornstarch, lemon zest, and egg yolks. It’s like a zesty potion! Gradually add whole milk while whisking vigorously to avoid lumps. Place the saucepan over medium heat. Keep stirring until the mixture thickens—it should be smooth and silky, like a gentle hug! Remove from heat, then stir in the fresh lemon juice, butter, and a splash of vanilla extract. This is what dreams are made of!
Bake the Cake
Pour that luscious custard filling into your pre-baked crust, spreading it evenly. It’s time to bake! Place it back in the oven and let it bake for 25 to 30 minutes. You want the center to be just set but still a little jiggly—it’ll firm up as it cools. Once it’s done, allow it to cool completely before slicing. Trust me on this; patience is key for the best texture!
Tips for Success
- Use cold butter for a flaky crust; it makes all the difference!
- Chill the dough before baking to prevent shrinkage.
- Stir the custard constantly for a smooth texture—no lumps allowed!
- Add more lemon zest for a zippier flavor if you like it extra tart.
- Let the cake cool completely for the best slicing experience.
Equipment Needed
- Mixing bowl – a large one is ideal; you can also use a food processor for the crust.
- Pastry cutter or your hands for mixing the butter into the flour.
- Tart pan or square cake pan to hold your delicious cake.
- Whisk for combining ingredients; a fork works too!
- Measuring cups and spoons for precise ingredients.
Variations
- Try using a gluten-free flour blend for a gluten-free crust option.
- Add blueberries or raspberries to the custard for a delightful berry twist.
- Substitute coconut milk for a dairy-free version of the custard.
- Use key limes instead of lemons for a tropical take on this classic cake.
- For a richer flavor, incorporate a splash of limoncello into the custard.
Serving Suggestions
- Pair with a dollop of whipped cream for a creamy contrast.
- Serve alongside a fresh fruit salad for a refreshing side.
- A drizzle of raspberry coulis can elevate the presentation.
- Enjoy with a cup of herbal tea or coffee for a cozy treat.
- Garnish with fresh mint leaves for an elegant touch!
FAQs about Italian Grandma’s Lemon Custard Cake
Curious about the ins and outs of making Italian Grandma’s Lemon Custard Cake? Here are some common questions I often encounter:
Can I make this cake ahead of time? Absolutely! This cake keeps well in the fridge, making it perfect for prepping in advance. Just chill it until you’re ready to serve.
How long will leftovers last? If stored properly in an airtight container in the fridge, your cake will stay fresh for about 3 to 4 days.
Can I freeze the cake? Yes, you can freeze this cake! Just slice it up, wrap it well, and it’ll keep for up to a month. Just thaw it in the fridge before serving.
What can I substitute for whole milk? You can substitute it with almond milk or coconut milk for a different flavor profile, though it might alter the creaminess slightly.
Is this cake suitable for special diets? With a few modifications, like using gluten-free flour and plant-based milk, it can cater to various dietary needs.
Final Thoughts
Baking Italian Grandma’s Lemon Custard Cake isn’t just about creating a dessert; it’s about crafting a moment of joy for myself and my loved ones. The process, with its comforting aromas and zesty flavors, reminds me of kitchen adventures filled with laughter and shared stories. Every slice served brings smiles and a spark of nostalgia. As I watch friends and family enjoy this cake, I’m reminded of how food can create connection. I hope this delightful recipe becomes your cherished tradition, bringing warmth and happiness to your home, just like it does in mine.
Print
Italian Grandma’s Lemon Custard Cake
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful lemon custard cake featuring a shortcrust base and a creamy lemon filling, embodying traditional Italian flavors.
Ingredients
- 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
- 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.
Notes
- Ensure the butter is cold for a flaky crust.
- Let the cake cool completely before cutting to maintain its shape.
- Use fresh lemon juice for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
