Creamy Lemon Custard Cake
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.
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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