NONNA’S LIMONCELLO CUSTARD CAKE

Grandma’s Limoncello cake is a shortbread cake with a special limoncello custard filling!

This closed tart filled with limoncello custard is a reinterpretation of the classic recipe loved by all, with lots of yummy pine nuts on top!

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Why You’ll Love This Recipe

• Unique Flavor: The limoncello custard adds a bright, citrusy twist to a traditional dessert.
• Versatile: Perfect for holidays, gatherings, or a special treat.
• Crunchy and Creamy: A buttery shortbread crust paired with velvety custard and crunchy pine nuts.

Cooking Time

• Preparation Time: 30 minutes (plus 1 hour chilling time)
• Cooking Time: 40 minutes
• Total Time: 1 hour 10 minutes (plus chilling time)
• Servings: 8 (for an 8-inch cake pan)

Ingredients

For the Shortcrust Pastry:

• 1.6 cups all-purpose flour
• ⅓ cup powdered sugar
• 7 tbsp butter (cold but pliable)
• 2 egg yolks
• Vanilla extract, to taste
• Lemon zest, to taste
• A pinch of salt

For the Limoncello Custard:

• 1 cup milk
• ⅓ cup Limoncello liqueur
• 2 egg yolks
• ⅓ cup sugar
• ⅓ cup cornstarch
• Vanilla extract, to taste
• Lemon zest, to taste

To Complete:

• ⅓ cup pine nuts
• Powdered sugar, to taste
• Egg white, as needed

Step-by-Step Method

Prepare the Shortcrust Pastry

1. Combine Ingredients: Take the butter out of the refrigerator 30 minutes before starting. Combine butter with flour and powdered sugar until the mixture resembles wet sand.
2. Add Yolks and Flavorings: Mix in the salt, egg yolks, vanilla extract, and lemon zest. Knead lightly until a dough forms.
3. Chill the Dough: Shape the dough into a flat disk, wrap in plastic, and chill in the refrigerator for 1 hour.

Make the Limoncello Custard

1. Heat the Milk: In a saucepan, combine milk, limoncello, and lemon zest. Heat until it reaches a boil, then remove from heat.
2. Whisk Yolks and Sugar: In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and vanilla, mixing well.
3. Temper the Eggs: Gradually whisk two ladles of hot milk into the egg mixture, stirring quickly to prevent curdling.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Remove from heat, discard the lemon zest, and cover the custard with plastic wrap directly on its surface to prevent a skin. Set aside to cool.

Assemble the Cake

1. Roll Out the Dough: Divide the dough into two portions. Roll out two disks, one slightly larger than the other, to about ½-inch thickness.
2. Line the Pan: Use the larger disk to line the bottom and sides of an 8-inch cake pan, allowing about 1 inch of overhang. Prick the base with a fork or toothpick.
3. Add the Custard: Pour the cooled limoncello custard into the prepared crust.
4. Seal with the Second Disk: Brush the edge of the bottom crust with egg white, then cover with the second disk of pastry. Trim the edges and press to seal. Prick the top crust with a fork for ventilation.

Bake the Cake

1. Add Pine Nuts: Brush the top crust with egg white and sprinkle generously with pine nuts, pressing lightly to adhere.
2. Bake: Bake in a preheated oven at 330°F (static mode) on the middle rack for 40 minutes, or until golden brown.
3. Cool and Dust: Remove the cake from the oven, sprinkle with powdered sugar, and allow it to cool completely before serving.

Tips

• Custard Consistency: Stir continuously to avoid lumps or scorching.
• Pastry Texture: Work quickly with the dough to keep it tender and flaky.
• Storage: Store the cake in an airtight container for up to 3 days at room temperature.

Nutritional Information (Per Serving)

Buon Appetito! Grandma’s Limoncello Cake is sure to bring a touch of Italian tradition and flavor to your table!

Nonna’s Limoncello Custard Cake Recipe

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Ingredients

  

For Shortcrust Pastry

• 1.6 cups of all purpose flour
• 1/3 cup of powdered sugar
• 7 tbsp of butter
• 2 egg yolks
• vanilla extract to taste
• lemon zest to taste
• a pinch of salt

For the Limoncello Custard

• 1 cup of milk
• ⅓ cup of Limoncello liqueur
• 2 egg yolks
• 1/3 cup of sugar
• ⅓ cup of cornstarch
• vanilla extract to taste
• lemon zest to taste

To complete:

• ⅓ cup of pine nuts
• powdered sugar to taste
• egg white to taste

Instructions

 

• Prepare the shortcrust pastry needed for Grandma’s limoncello cake.
• Take the butter out of the refrigerator a half hour before starting so that it is cold but pliable.
• Work the butter with the flour and powdered sugar.
• When you have a sort of wet sand add the salt and finally combine the egg yolks and flavorings.
• Knead, finally forming a flattened dough, then let it rest in the refrigerator for about an hour.
• Prepare the cream
• Pour the milk into a saucepan, then add the limoncello, whole lemon zest, finally bring to a boil.
• Meanwhile, in a bowl whip the egg yolks with the sugar, either by hand or with electric whips, until light and fluffy.
• Also add the starch and vanilla and finally mix everything well.
• As soon as the milk begins to boil, remove from the heat, remove the lemon zest then pour two ladles of hot milk into the egg mixture.
• Stir quickly to combine and finally pour in all the rest of the liquids.
• Stir well, then return everything to the saucepan. Let it thicken over the heat, always stirring; the limoncello cream will be ready in seconds.
• Cover “on contact” with foil and keep aside.
• Take the shortcrust pastry back from the refrigerator, then roll out two disks, one a little larger than the other, to a thickness of about half an inch.
• With the larger disk, cover the mold by going up to the edges as well, allowing an inch of dough to come out.
• Prick the bottom with a fork or toothpick and pour in the cream.
• Brush the edge with a little egg white and finally cover with the other disk of pastry.
• Remove the excess pastry with your hands, pressing and “cutting” the excess along the edge.
• Finally, pierce the surface of the Limoncello grandmother cake as well, then brush with a little egg white and finally sprinkle with pine nuts, pressing them lightly to make them stick.
• Finally, bake in the medium rack of a hot oven at 330 F in static mode, then bake for about 40 minutes.
• Take the Limoncello grandma cake out of the oven when it is golden brown, then immediately sprinkle with powdered sugar, finally let it cool completely before serving the cake.