Savor Creamy Lemon Custard Cake, a buttery Italian dessert with silky lemon custard and pine nut crunch. This Elegant Dessert is perfect for special occasions or cozy weekends. Discover this simple recipe for a lemon custard tart that’s rustic, refined, and delicious!
Why You’ll Love Creamy Lemon Custard Cake
- Bright and Silky: Creamy Lemon Custard Cake shines in this simple recipe.
- Rustic Elegance: Perfect for gatherings in this elegant dessert.
- Make-Ahead: Prep ahead for this Italian dessert.
- Flavorful Balance: Citrus and custard blend in this lemon custard tart.
- Versatile: Customize for this elegant dessert.
Ingredients for Creamy Lemon Custard Cake
Here’s what you’ll need for this lemon custard tart (serves 8):
Pastry Dough:
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 tsp (2 g) lemon zest
- Pinch of salt
- 1 tsp (5 ml) vanilla extract
- ½ cup (115 g) cold unsalted butter, cubed
- 1 large egg + 1 egg yolk
Lemon Custard:
- 2½ cups (600 ml) whole milk
- ½ cup (100 g) granulated sugar
- Zest of 1 lemon
- 4 large egg yolks
- ⅓ cup (40 g) cornstarch
- 1 tsp (5 ml) vanilla extract
Topping:
- 2 tbsp (18 g) pine nuts
- Powdered sugar, for dusting
- 1 egg yolk + 1 tbsp (15 ml) milk (for egg wash)
Equipment
- Mixing bowls
- Saucepan
- Whisk
- 9-inch tart pan
- Rolling pin
- Pastry brush
- Measuring cups and spoons
Ingredient Tips
- Lemon Zest: Fresh for bright flavor in this elegant dessert.
- Butter: Cold for flaky pastry in this lemon custard tart.
- Milk: Whole for rich custard in this Italian dessert.
- Pine Nuts: Add crunch to this simple recipe.
- Egg Wash: Ensures golden shine for this lemon custard tart.
Directions for Creamy Lemon Custard Cake
Let’s create this delightful elegant dessert!
Make Pastry Dough
I mix 2 cups flour, ½ cup sugar, 1 tsp lemon zest, and a pinch of salt. I cut in ½ cup cold butter until crumbly, add 1 egg, 1 yolk, and 1 tsp vanilla, form a dough, wrap, and chill for 30 minutes for this simple recipe.
Prepare Lemon Custard
I heat 2½ cups milk with lemon zest until steaming. In a bowl, I whisk 4 egg yolks, ½ cup sugar, and ⅓ cup cornstarch until pale, slowly add hot milk, return to saucepan, cook on low until thick, stir in 1 tsp vanilla, and cool for this lemon custard tart.
Assemble Cake
I preheat the oven to 350°F (175°C), roll two-thirds of the dough to line a 9-inch tart pan, fill with custard, roll remaining dough for the top, seal, brush with egg wash (1 yolk + 1 tbsp milk), and sprinkle with 2 tbsp pine nuts for this Italian dessert.
Bake and Finish
I bake for 35–40 minutes until golden, cool completely, and dust with powdered sugar for this Creamy Lemon Custard Cake.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Chill Time: 30 minutes
- Total Time: ~1 hour 30 minutes
- Servings: 8
- Calories: ~350 kcal per serving
- Macros per Serving: 40g carbs, 8g protein, 18g fat
Variations for Creamy Lemon Custard Cake
Try these twists on this elegant dessert:
- Orange Twist: Use orange zest for this lemon custard tart.
- Limoncello Boost: Add 1 tbsp limoncello to custard for this Italian dessert.
- Nut Swap: Use almonds for this simple recipe.
- Nut-Free: Skip pine nuts for this elegant dessert.
- Mini Tarts: Make individual tartlets for this lemon custard tart.
Serving Ideas:
- Pair with Food and Tips’ espresso for a bold Italian dessert.
- Serve with Food and Tips’ berry sorbet for a refreshing lemon custard tart.
- Enjoy with Food and Tips’ citrus tea for an elegant dessert.
Storage
I store this lemon custard tart in the fridge, covered, for 3 days. I freeze the unbaked crust for 1 month, thawing before filling for this simple recipe.
Serving Tips
- Presentation: Dust Creamy Lemon Custard Cake with powdered sugar for an elegant dessert.
- Garnish: Add lemon peel for this lemon custard tart’s appeal.
- Pairing: Enjoy with Food and Tips’ gelato for an Italian dessert.
- Portion Size: 1 slice (~1/8 tart) per person.
- Occasions: Perfect for holidays, brunches, or dinner parties.
FAQs About Creamy Lemon Custard Cake
Here are answers to common questions about this elegant dessert:
Can I make it ahead?
Yes, prep up to 2 days ahead and refrigerate for this lemon custard tart.
Do I need to blind-bake the crust?
No, chilling the dough ensures a crisp base for this Italian dessert.
What can I use instead of pine nuts?
Almonds or pistachios work for this simple recipe.
Why is my custard lumpy?
Stir constantly on low heat; strain if needed for this lemon custard tart.
Can I freeze the cake?
Freeze the crust only; custard may turn grainy for this elegant dessert.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Creamy Lemon Custard Cake is a silky, citrusy dessert with buttery pastry and pine nut crunch. This simple recipe delivers an elegant dessert for any gathering. Enjoy the refined, rustic flavors in every delightful bite!
Creamy Lemon Custard Cake
Ingredients
For the Pastry Dough:
- 2 cups 250 g all-purpose flour
- ½ cup 100 g granulated sugar
- 1 tsp 2 g lemon zest
- Pinch of salt
- 1 tsp 5 ml vanilla extract
- ½ cup 115 g cold unsalted butter, cubed
- 1 large egg + 1 egg yolk
For the Lemon Custard:
- 2½ cups 600 ml whole milk
- ½ cup 100 g granulated sugar
- Zest of 1 lemon
- 4 large egg yolks
- ⅓ cup 40 g cornstarch
- 1 tsp 5 ml vanilla extract
For the Topping:
- 2 tbsp 18 g pine nuts
- Powdered sugar for dusting
- 1 egg yolk + 1 tbsp 15 ml milk (for egg wash)
Instructions
Make Pastry Dough
- I mix 2 cups flour, ½ cup sugar, 1 tsp lemon zest, and a pinch of salt. I cut in ½ cup cold butter until crumbly, add 1 egg, 1 yolk, and 1 tsp vanilla, form a dough, wrap, and chill for 30 minutes for this simple recipe.
Prepare Lemon Custard
- I heat 2½ cups milk with lemon zest until steaming. In a bowl, I whisk 4 egg yolks, ½ cup sugar, and ⅓ cup cornstarch until pale, slowly add hot milk, return to saucepan, cook on low until thick, stir in 1 tsp vanilla, and cool for this lemon custard tart.
Assemble Cake
- I preheat the oven to 350°F (175°C), roll two-thirds of the dough to line a 9-inch tart pan, fill with custard, roll remaining dough for the top, seal, brush with egg wash (1 yolk + 1 tbsp milk), and sprinkle with 2 tbsp pine nuts for this Italian dessert.
Bake and Finish
- I bake for 35–40 minutes until golden, cool completely, and dust with powdered sugar for this Creamy Lemon Custard Cake.
Notes
- The dough and custard can be made a day ahead.
- For extra lemon flavor, add a splash of limoncello to the custard.
- Refrigerate leftovers; best enjoyed within 3 days.
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