If you love desserts that balance rich creaminess with a pop of citrus, this Lemon Custard Cake will steal your heart. It’s the perfect marriage of textures — a buttery, melt-in-your-mouth crust topped with silky, zesty lemon custard. With every bite, you get that irresistible mix of sweetness, tang, and buttery comfort that feels like sunshine on a plate.
Table of Contents
Why You’ll Love This Lemon Custard Cake
This cake isn’t just another lemon dessert — it’s a balance of nostalgia and brightness that makes every slice a keeper.
- Perfectly balanced flavors: Sweet, buttery crust meets tangy lemon custard.
- Creamy yet light: A custard filling that melts in your mouth.
- Make-ahead friendly: Even better chilled the next day.
- Simple ingredients, elegant result: No fancy tools needed.
- Versatile: Serve it plain, with berries, or dusted with powdered sugar.
When I first made this, I was chasing the taste of my grandmother’s old-fashioned custard tart — the one she’d make every summer with fresh lemons from her backyard. The scent of lemon zest and butter in the oven brings me right back to those afternoons, where dessert wasn’t just food — it was a memory.
If you love citrusy, creamy desserts like this one, you’ll also enjoy my Lemon Cream Choux — another bakery-style treat with bright lemon flavor and a luxurious texture.
Ingredients You’ll Need
For the Shortcrust Base:
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- Pinch of salt
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 2–3 tbsp cold water
For the Lemon Custard Filling:
- 1½ cups whole milk
- ¾ cup granulated sugar
- 3 large egg yolks
- ¼ cup cornstarch
- Zest of 1 lemon
- ½ cup fresh lemon juice (about 2 lemons)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
(My Tip: Always zest your lemons before juicing them — it’s easier, and you’ll capture every bit of that fragrant oil.)
Step-by-Step Instructions
- Make the crust:
In a bowl, mix flour, sugar, and salt. Cut in butter using a pastry cutter or fork until the texture resembles coarse crumbs. Add egg yolk and cold water, a tablespoon at a time, until a dough forms. - Chill and pre-bake:
Wrap dough in plastic wrap and refrigerate for 30 minutes. Roll it out and press into a greased 9-inch tart pan. Prick the base with a fork. Bake at 350°F (175°C) for 15 minutes or until lightly golden. - Prepare the custard:
In a saucepan, whisk together sugar, cornstarch, and egg yolks until smooth. Gradually add milk while whisking to prevent lumps. - Add lemon flavor:
Stir in lemon zest and juice, then cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in butter and vanilla extract until smooth. - Assemble and bake:
Pour the warm custard over the pre-baked crust. Bake for another 10–12 minutes just until the top is set but still slightly wobbly in the center. - Cool and serve:
Let cool completely, then refrigerate for at least 2 hours before slicing. Dust with powdered sugar before serving.
Quick Reminders:
- Don’t overbake — the custard sets as it cools.
- Use fresh lemons, not bottled juice, for the best flavor.
- Chill thoroughly for clean, beautiful slices.
Expert Tips for Success
- Use cold butter for the crust — it keeps it flaky and crisp.
- Strain the custard before baking for an ultra-smooth texture.
- Add a pinch of salt to the filling — it enhances the lemon’s brightness.
- Double the filling if you love a deeper custard layer.
- Top with fresh berries or a drizzle of cream for a café-worthy finish.
Love custard-based desserts? My Honeybun Cheesecake has that same creamy, comforting vibe with a touch of cinnamon sweetness.
Serving Suggestions
- Serve chilled with whipped cream and lemon zest.
- Add a few blueberries or raspberries for a pop of color.
- Dust with powdered sugar for a rustic, classic finish.
- Pair with a cup of tea or coffee for an afternoon treat.
- Enjoy alongside French Butter Cake for a dessert duo that’s pure indulgence.
(My Tip: For dinner parties, serve slices in individual ramekins with a mint garnish — it’s elegant, simple, and always gets compliments.)
Storing and Reheating
How to Store It:
- Store covered in the refrigerator for up to 4 days.
- Keep it chilled — it tastes even better the next day.
How to Reheat It:
- Serve cold or gently warm slices in the microwave for 10 seconds.
- Avoid reheating in the oven — it can separate the custard.
Nutrition (Per Slice)
- Calories: 310
- Protein: 5g
- Carbohydrates: 38g
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 110mg
- Sodium: 95mg
- Fiber: 1g
- Sugar: 22g
Frequently Asked Questions
Can I make this ahead?
Yes — it actually tastes better the next day as the flavors meld.
Can I use other citrus fruits?
Absolutely! Try lime, orange, or grapefruit for a fun twist.
Can I make it gluten-free?
Use a gluten-free all-purpose flour blend for the crust.
Final Thoughts
This Lemon Custard Cake is that perfect combination of simplicity and sophistication — rich yet refreshing, buttery yet light. It’s the kind of dessert that brings smiles after every meal and makes even a regular afternoon feel special.
It’s proof that with a few simple ingredients — butter, eggs, and lemon — you can create something extraordinary.
- Don’t rush the chilling time — it’s worth the wait.
- Always use fresh citrus for the best aroma.
- Serve it proudly — it’s a showstopper in every sense.
And if you want to explore more creamy, melt-in-your-mouth desserts, check out my Yogurt Cloud Cake — it’s light, fluffy, and every bit as dreamy.
Lemon Custard Cake
Ingredients
Equipment
Method
- Mix flour, sugar, and salt. Cut in cold butter until crumbly. Add egg yolk and cold water just until a dough forms.
- Chill dough for 30 minutes. Roll out and press into a greased 9-inch tart pan. Prick base with a fork.
- Bake crust at 350°F (175°C) for 15 minutes until lightly golden.
- Whisk sugar, cornstarch, and egg yolks in a saucepan. Gradually whisk in milk until smooth.
- Add lemon zest and juice. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter and vanilla.
- Pour warm custard into the pre-baked crust. Bake for 10–12 minutes until set with a slight wobble in the center.
- Cool completely, then refrigerate at least 2 hours before slicing and serving.
Nutrition
Notes
- Chilling is essential for clean slices and full flavor—do not skip.
- Avoid overbaking; the custard should still wobble slightly in the center.
