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Close-up shot showing the thick, creamy, pale yellow custard filling of a lemon custard cake.

The Ultimate Lemon Custard Cake

This Lemon Custard Cake features a buttery, golden-brown shortbread crust and a thick, creamy, pale yellow lemon custard filling. Finished with powdered sugar, it is the perfect make-ahead dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup all-purpose flour 120g
  • 1/3 cup granulated sugar 65g
  • 1/2 cup unsalted butter 115g, melted
  • 1/4 tsp kosher salt 1g
  • 1 1/2 cups granulated sugar 300g
  • 1/4 cup all-purpose flour 30g
  • 4 large eggs room temperature
  • 1/2 cup fresh lemon juice 120ml
  • 2 tbsp lemon zest 12g
  • 1/2 cup heavy cream 120ml
  • 2 tbsp powdered sugar 15g, for dusting

Equipment

  • 1 Springform Pan 8-inch or 9-inch recommended.
  • 2 Mixing Bowls For separating crust and custard mixtures.

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Line the bottom of your springform pan with parchment paper.
  2. In a medium bowl, combine 1 cup (120g) of all-purpose flour, 1/3 cup (65g) of granulated sugar, the melted butter, and the salt. Stir until the mixture resembles wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes until you achieve a buttery, golden-brown crust. Remove and lower oven to 325°F (160°C).
  4. In a large mixing bowl, whisk together the remaining 1 1/2 cups (300g) of sugar and 1/4 cup (30g) of flour. Add the eggs one at a time, whisking gently until combined.
  5. Pour in the fresh lemon juice, lemon zest, and heavy cream. Whisk until you have a smooth, thick, creamy, pale yellow custard filling.
  6. Carefully pour the liquid filling over the warm crust. Place the pan back into the oven and bake for 35 to 40 minutes, until the top is lightly browned on the edges and the center has a slight jiggle.
  7. Cool completely at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours. Generously dust with powdered sugar just before serving.

Notes

Store leftover Lemon Custard Cake in the refrigerator for up to 4 days.
Ensure you use fresh lemon juice; bottled juice will alter the tartness and texture.