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Classic Italian Grandma Lemon Custard Cake

With its bright, creamy filling and delicate shortcrust base, Italian Grandma Lemon Custard Cake brings authentic Italian flavor to every bite.
Calories:
Author: Sandra Myers

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
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Instructions

  • Combine flour, sugar, and salt. Cut in cold butter until crumbly. Add yolk and water to form dough. Press into tart pan and chill 20–30 mins.
  • Preheat oven to 350°F. Prick crust with a fork. Bake 12–15 mins until golden. Let cool slightly.
  • Whisk sugar, cornstarch, zest, and yolks. Slowly whisk in milk. Cook over medium heat until thick. Off heat, stir in lemon juice, butter, and vanilla.
  • Pour custard into crust. Bake 25–30 mins until just set with a jiggle. Cool completely before slicing.