Description
Nonnas in Naples treasure their lemon custard cake, a sweet slice of home that whispers generations of family memories. Creamy, delicate layers melt on your tongue, bringing sunshine from Southern Italy right to your kitchen table.
Ingredients
Scale
Main Ingredients:
- 3 large egg yolks
- 1½ cups whole milk
- ½ cup fresh lemon juice
- 1½ cups all-purpose flour
- ½ cup unsalted butter
Supporting Ingredients:
- ¾ cup granulated sugar
- ¼ cup granulated sugar
- ¼ cup cornstarch
- 1 egg yolk
- 2–3 tablespoons cold water
Flavor Enhancers:
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine 1½ cups flour, ¼ cup sugar, and a pinch of salt in a mixing bowl. Use a pastry cutter to incorporate ½ cup cold cubed butter until the mixture resembles coarse crumbs.
- Add 1 egg yolk and 2–3 tablespoons cold water. Gently mix until the dough comes together without overworking.
- Press the dough into a 9-inch tart pan or square baking pan. Refrigerate for 25 minutes to firm up the crust.
- Preheat your oven to 350°F. Use a fork to prick small holes across the chilled crust’s surface.
- Bake the crust for 13 minutes until edges turn light golden brown. Remove and let cool for 10 minutes.
- In a medium saucepan, whisk ¾ cup sugar, ¼ cup cornstarch, and lemon zest from 1 whole lemon.
- Add 3 egg yolks to the sugar mixture. Gradually pour in 1½ cups whole milk while continuously whisking.
- Cook the custard over medium heat for 6–8 minutes, stirring constantly until it thickens and coats the back of a spoon.
- Remove from heat. Stir in ½ cup fresh lemon juice, 2 tablespoons butter, and 1 teaspoon vanilla extract.
- Pour the warm custard into the pre-baked crust, spreading evenly.
- Bake at 350°F for 27 minutes until the custard is just set but still slightly wobbly in the center.
- Allow the cake to cool completely at room temperature for 2 hours before slicing and serving.
Notes
- Chill the dough thoroughly to prevent shrinking and ensure a flaky, tender crust that holds its shape perfectly.
- Use fresh, room-temperature eggs for the most vibrant custard flavor and smoothest texture.
- Zest lemons carefully to avoid the bitter white pith, which can make your custard taste harsh.
- For a gluten-free version, swap wheat flour with almond or coconut flour and add a bit of xanthan gum to help bind the crust.
- Prep Time: 25-35 minutes
- Cook Time: 37-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg