Description
Looking for the perfect balance between citrusy brightness and creamy indulgence? This Refreshing Italian Lemon Custard Cake delivers on all fronts — a smooth, silky custard infused with fresh lemon juice and zest, layered over a buttery, golden crust. It’s a standout among easy desserts, ideal for brunch, light summer dinners, or when you’re craving a healthy snack with a touch of luxury. It’s also one of those versatile breakfast ideas that doubles beautifully as a refined treat. Whether you’re new to baking or a seasoned pro, this easy recipe will impress with both flavor and elegance.
Ingredients
150 grams digestive biscuits or graham crackers
70 grams unsalted butter, melted
2 tablespoons granulated sugar (for crust)
500 milliliters whole milk
4 large egg yolks
100 grams granulated sugar (for custard)
2 tablespoons cornstarch
1 tablespoon lemon zest
80 milliliters fresh lemon juice
1 teaspoon vanilla extract
1 pinch salt
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix crushed biscuits with melted butter and 2 tablespoons sugar.
3. Press the mixture into the base of a springform or tart pan to form an even crust.
4. Bake the crust for 10 minutes or until golden. Set aside to cool.
5. In a saucepan, warm the milk over medium heat until hot but not boiling.
6. In a separate bowl, whisk egg yolks with 100g sugar until pale. Add cornstarch and salt.
7. Slowly pour the warm milk into the egg mixture while whisking continuously to temper.
8. Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly.
9. Cook for 5–8 minutes until thickened to a pudding-like consistency.
10. Remove from heat and stir in lemon juice, lemon zest, and vanilla extract.
11. Pour the warm custard into the cooled crust and smooth the top.
12. Refrigerate for at least 4 hours or overnight until fully set.
13. Slice and serve chilled.
Notes
Use a fine mesh strainer to get a silky-smooth custard texture.
Always zest your lemons *before* juicing to make sure you don’t waste the flavorful oils.
For easier serving, use a springform pan and run a warm knife around the edge before slicing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake custard (with baked crust)
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg
Keywords: lemon custard cake, easy lemon dessert, Italian custard, spring cake, citrus tart, breakfast idea, summer dessert