GRANDMA’S LEMON CUSTARD CAKE
Perfectly balanced between sweetness and citrus, this tart is made with fresh lemon zest and juice for an authentic, refreshing flavor.
Whether you’re hosting a family gathering or simply indulging your love of timeless recipes, this dessert captures the best of homemade goodness.
For the Shortcrust Pastry:
- 2 ½ cups all-purpose flour
- 10 ½ tablespoons (about 1 ¼ sticks) cold unsalted butter, cubed
- 1 cup powdered sugar
- 1 whole egg + 1 egg yolk
- Zest of 1 lemon
- A pinch of salt
For the Lemon Custard:
- 2 cups whole milk
- 4 egg yolks
- ½ cup sugar
- 5 tablespoons cornstarch
- Zest of 1 lemon (in large strips, not grated)
- Juice of ½ lemon (optional, for extra lemon flavor)
For the Topping:
- Powdered sugar (for dusting)
METHOD:
Prepare the shortcrust pastry
In a large bowl or food processor, combine the flour and cold cubed butter.
Knead until the mixture resembles coarse crumbs.
Add the powdered sugar, salt, lemon zest, and eggs.
Mix briefly until the dough is compacted.
Form into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
Prepare the lemon cream
Heat the milk with the lemon zest strips in a saucepan over medium heat until it starts to simmer.
Remove from heat and let steep for a few minutes.
In a separate bowl, beat the egg yolks with the sugar until light and thick.
Add the cornstarch and whisk until smooth.
Remove the lemon zest from the milk, then gradually pour the milk into the egg mixture, beating continuously.
Return the mixture to the saucepan over low heat and stir continuously until it thickens to the consistency of a custard.
If desired, add lemon juice.
Once thickened, cover the custard with plastic wrap (touching the surface to prevent a skin from forming) and let it cool completely.
Assembly and baking
Divide the dough in half.
Roll out the larger half on a lightly floured surface to fit a 9-inch tart pan.
Press the dough into the pan.
Pour the cooled lemon cream into the tart shell.
Roll out the remaining dough and place it on top of the custard, sealing the edges.
Poke a few holes in the top with a fork.
Bake in a preheated 350°F oven for 35-40 minutes or until the top is golden brown.
Decorate
Allow the tart to cool completely, then sprinkle with powdered sugar before serving.
