Italian Grandma’s Lemon Custard Cake is a timeless dessert that combines simplicity with elegant flavors, offering a luscious lemon custard embraced by a tender, buttery crust. This cake captures the comforting warmth of a traditional Nonna’s kitchen, where family recipes are cherished and passed down through generations.

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It’s perfect for a variety of occasions whether you’re looking to brighten up a spring gathering, enjoy a cozy afternoon coffee, or indulge in a sweet treat without fuss.

Italian Grandma’s Lemon Custard Cake

George Law

A timeless Italian dessert featuring a silky lemon custard nestled in a tender, buttery crust. This comforting cake embodies the warmth and tradition of Nonna’s kitchen simple, elegant, and bursting with bright citrus flavor.

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Prep Time 25

Cook Time 30

Total Time 1 25

Course Dessert

Cuisine Italian

Servings 8 slices

Calories 310 kcal

Equipment

mixing bowl
pastry cutter or fork
tart or square cake pan
saucepan
whisk
oven
cooling rack

Ingredients

1½ cups all-purpose flour
¼ cup granulated sugar
1 pinch 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
1 lemon, zested
½ cup fresh lemon juice (about 2 lemons)
2 tbsp unsalted butter
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Prick the crust with a fork to prevent puffing. Bake for 12-15 minutes until lightly golden. Let cool slightly.
Preheat oven to 350°F (175°C). Prick the crust with a fork to prevent puffing. Bake for 12-15 minutes until lightly golden. Let cool slightly.
Whisk together sugar, cornstarch, lemon zest, and egg yolks in a saucepan. Slowly pour in milk while whisking to prevent lumps. Cook over medium heat until thickened, then stir in lemon juice, butter, and vanilla until smooth.
Pour the custard into the pre-baked crust and bake for 25-30 minutes until mostly set but slightly jiggly in the center. Cool completely on a rack.
Refrigerate for at least 4 hours or overnight before serving. Dust with powdered sugar and garnish with lemon slices or mint leaves.

Notes

Chill the cake for at least 4 hours or overnight for best texture. Dust with powdered sugar before serving and garnish with lemon slices or fresh mint. Serve chilled or at room temperature with espresso, tea, or dessert wine. Avoid freezing as the custard texture may change.

Keyword custard pie, Italian dessert, lemon custard cake, lemon tart, Nonna recipe

Why You’ll Love This Recipe Italian Grandma’s Lemon Custard Cake

Simple ingredients, big flavor: Made from pantry staples and fresh lemons, this cake is straightforward to prepare yet impressive in taste.
Light yet indulgent: The silky lemon custard is tangy and refreshing, balanced by the rich, golden crust.
Versatile serving: Ideal for dessert, coffee breaks, or potlucks and special occasions.
Family-friendly: A classic favorite that both kids and adults adore.
Make-ahead friendly: Can be chilled overnight to enhance flavor and texture, making it convenient for busy schedules.

Ingredients You’ll Need
For the Crust:

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 (about 2 lemons)
2 tbsp unsalted butter
1 tsp vanilla extract

Substitutions and Add-Ons:

Use light butter or margarine if preferred.
For a dairy-free twist, substitute whole milk with almond or oat milk (note texture will vary).
Add a pinch of turmeric or saffron for a subtle color boost.
Optional garnish: Thin lemon slices or candied lemon peel before baking.

Step-by-Step Preparation

Make the Crust
Combine flour, sugar, and salt in a mixing bowl. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly. Stir in the egg yolk and cold water gradually until the dough holds together. Press the dough evenly into a tart or square cake pan. Place in the fridge to chill for 20–30 minutes, which helps maintain the crust’s flakiness during baking.
Pre-Bake the Crust
Preheat your oven to 350°F (175°C). Prick the crust base with a fork to prevent puffing. Bake for 12–15 minutes until the edges turn light golden. Let it cool slightly before adding the filling.
Prepare the Lemon Custard
In a saucepan, whisk together sugar, cornstarch, lemon zest, and egg yolks. Slowly pour in the milk while continuously whisking to prevent lumps. Cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon. Remove from heat, then stir in fresh lemon juice, butter, and vanilla extract until smooth.
Bake the Cake
Pour the lemon custard carefully into the pre-baked crust. Bake for an additional 25–30 minutes until the custard is mostly set but still slightly jiggly in the center. Remove from oven and cool completely on a rack.

Recipe Details

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 25 minutes (includes chilling and resting)
Servings: 8-10 slices
Category: Dessert
Method: Baking
Cuisine: Italian

Storage, Freezing & Reheating Tips

For best texture, refrigerate the cake for at least 4 hours or overnight to allow the custard to fully set.
Store leftover cake covered in the refrigerator for up to 3 days.
Lemon custard cake is not ideal for freezing as the texture may change. Instead, enjoy it fresh or chilled.
Serve chilled or at room temperature. Allow the cake to sit out for 20 minutes before serving if taken from the fridge.

Serving Suggestions and Garnishes

Dust the top of the cake with powdered sugar just before serving for a pretty finish. Garnish with thin lemon slices or a few fresh mint leaves for a pop of color and fresh fragrance. Pair this dessert with a cup of espresso, black tea, or a light dessert wine for added indulgence.
Variations and Flavor AdjustmentsFor extra zestiness: Add an extra teaspoon of finely grated lemon zest to the custard.
For a richer flavor: Stir in a few tablespoons of mascarpone or cream cheese into the custard before baking.
To spice it up: Add a pinch of ground ginger or cardamom to the crust for a warm twist.
Make it colorful: Top with fresh berries like blueberries or raspberries after baking and chilling for a lovely contrast and added freshness.

Cultural Note: The Heart of Nonna’s Kitchen

This lemon custard cake is a cherished staple in many Italian households, especially in spring when lemons are abundant. Its roots trace back to family kitchens where resourcefulness and simplicity blend to create heartwarming dishes. The custard’s smooth texture and bright citrus notes embody the warmth and love of Italian grandmothers, known affectionately as “Nonna,” who bake with care and tradition. Sharing this cake invites you to taste a piece of authentic Italian heritage with every bite.