Description
Grandma’s Lemon Custard Cake is a delightful and nostalgic dessert featuring a buttery tart crust filled with a rich, tangy lemon custard. This slice of sunshine bliss combines fresh lemon zest and juice with a creamy custard that bakes to perfection, offering a luscious balance of sweet and tart that’s perfect for any occasion.
Ingredients
Scale
For the Crust
- 1 cup All-Purpose Flour (Can substitute with gluten-free flour)
- 1/4 cup Granulated Sugar (Brown sugar can enhance flavor depth)
- 1/4 tsp Salt (Enhances flavors)
- 1/2 cup Unsalted Butter (Can use vegan butter for dairy-free version)
- 4 large Egg Yolks (Use cornstarch or silken tofu for vegan option)
- Cold Water (quantity as needed to bring dough together)
For the Custard Filling
- 1/4 cup Granulated Sugar
- 1/4 cup Cornstarch (Flour can be used as alternative)
- 2 tbsp Lemon Zest (Use fresh organic lemons)
- 4 large Egg Yolks
- 2 cups Whole Milk (Substitute with almond, coconut, or soy milk for dairy-free)
- 1/2 cup Fresh Lemon Juice (Fresh is best, bottled as backup)
- 1/2 cup Unsalted Butter
- 1 tsp Vanilla Extract (Choose pure vanilla for best flavor)
For Serving
- Powdered Sugar (for dusting)
Instructions
- Prepare the crust dough: In a bowl, combine all-purpose flour, granulated sugar, and salt. Cut in the cold unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add the egg yolks and cold water gradually, stirring until the dough just comes together. Press the dough evenly into a tart pan and chill in the refrigerator for 20-30 minutes to firm up.
- Bake the crust: Preheat your oven to 350°F (175°C). Lightly prick the chilled crust with a fork to prevent bubbling during baking. Bake the crust for 12-15 minutes or until it turns lightly golden. Remove from oven and allow it to cool slightly while you prepare the filling.
- Make the lemon custard: In a medium saucepan, whisk together granulated sugar, cornstarch, lemon zest, and egg yolks until smooth. Gradually pour in the whole milk while whisking continuously to avoid lumps. Cook the mixture over medium heat, stirring constantly until it thickens into a smooth custard. Remove from heat and stir in the fresh lemon juice, unsalted butter, and vanilla extract until fully incorporated and velvety.
- Assemble and bake the tart: Pour the warm lemon custard into the pre-baked tart crust, spreading it evenly. Return the tart to the oven and bake for 25-30 minutes, or until the center is just set but still slightly jiggly. This ensures a creamy texture once cooled.
- Cool and serve: Allow the lemon custard cake to cool completely at room temperature to let the custard set firmly. Just before serving, dust the top with powdered sugar for a beautiful finishing touch. Slice and enjoy your slice of sunshine bliss.
Notes
- You can substitute gluten-free flour in the crust for a gluten-free option.
- Brown sugar in the crust adds a deeper flavor but increases moisture slightly.
- Use vegan butter and plant-based milk to make this recipe dairy-free.
- For a vegan alternative to egg yolks, use silken tofu or a cornstarch slurry, though texture may vary slightly.
- Fresh lemons are preferred for zest and juice to achieve the best citrus flavor.
- Make sure to stir custard constantly while cooking to prevent lumps and scorching.
- Allow the tart to cool fully before slicing to ensure clean slices and set custard.
