Description
Experience the vibrant taste of Italy with this Refreshing Italian Lemon Custard Cake—a luscious dessert with a crisp graham cracker crust and a silky lemon custard filling. This cake strikes the perfect balance between tangy and sweet, making it a standout treat for spring gatherings, holidays, or everyday indulgence. Whether you’re looking for quick breakfast inspiration, a healthy snack, or easy dessert ideas, this lemon custard cake delivers. Ideal for anyone seeking fresh food ideas or a simple, crowd-pleasing recipe.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons melted butter
2 tablespoons granulated sugar
4 egg yolks
1 can (14 oz) sweetened condensed milk
½ cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons cornstarch
¾ cup whole milk
Instructions
1. Preheat oven to 350°F. Combine graham cracker crumbs, melted butter, and sugar. Press into a springform pan and bake for 10 minutes. Let cool.
2. In a saucepan, whisk together egg yolks, lemon juice, zest, cornstarch, and sweetened condensed milk. Slowly add whole milk, whisking constantly.
3. Cook over medium heat, stirring continuously, until the custard thickens (about 7–10 minutes). Remove from heat and let cool slightly.
4. Pour the custard into the crust. Bake at 325°F for 15–20 minutes until edges are set and center slightly jiggles.
5. Chill for at least 4 hours or overnight. Slice and serve with whipped cream or fresh berries.
Notes
For a brighter citrus flavor, use Meyer lemons if available.
Allow the cake to chill completely before slicing for clean, beautiful servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: lemon cake, lemon dessert, custard cake, easy recipe, summer dessert