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Lemon Custard Cake – Classic Recipe

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4.2 from 54 reviews

A classic Lemon Custard Cake featuring a buttery, flaky crust filled with a smooth, tangy lemon custard. This delightful dessert balances sweetness with fresh citrus flavors, perfect for any occasion.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

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

  • 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

  1. Make the Crust: In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and 2 to 3 tablespoons of cold water, stirring just until a dough forms. Press the dough evenly into a tart pan or a square cake pan. Chill the crust in the refrigerator for 20 to 30 minutes to firm up.
  2. Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Remove the chilled crust from the refrigerator and prick the base all over with a fork to prevent bubbling. Bake in the preheated oven for 12 to 15 minutes or until the crust turns lightly golden. Allow it to cool slightly before adding the filling.
  3. Prepare the Lemon Custard: In a medium saucepan, whisk together the granulated sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually add the whole milk while continuing to whisk to prevent lumps. Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the fresh lemon juice, unsalted butter, and vanilla extract until fully combined and smooth.
  4. Bake the Cake: Pour the warm lemon custard into the pre-baked crust, smoothing the surface. Return to the oven and bake for 25 to 30 minutes until the custard is just set but still slightly jiggly in the center. Remove from the oven and allow the cake to cool completely to room temperature before slicing and serving.

Notes

  • Chilling the crust helps prevent shrinkage during baking and gives a flaky texture.
  • Pricking the crust prevents air bubbles from forming while baking.
  • Do not overbake the custard; it should still have a slight jiggle as it will firm up more as it cools.
  • Use fresh lemon juice and zest for the best citrus flavor.
  • This cake is best served chilled or at room temperature and can be stored covered in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/lemon-custard-cake-classic-recipe/