Description
This silky lemon custard cake balances brightness and creaminess with a buttery graham crust. It slices clean, chills to perfection, and vanishes quickly from dessert tables.
Ingredients
1 ½ cups crushed digestive biscuits or graham crackers
6 tablespoons melted unsalted butter
1 pinch salt
4 large egg yolks
⅔ cup granulated sugar
¼ cup cornstarch
2 cups whole milk, warmed
½ cup fresh lemon juice
1 tablespoon lemon zest
Instructions
1. Preheat oven to 350°F (175°C).
2. Mix crushed biscuits, melted butter, and salt. Press into a 9-inch tart or cake pan, building up the sides.
3. Bake crust for 10 minutes until lightly golden. Let cool slightly.
4. In a saucepan, whisk egg yolks, sugar, and cornstarch until combined.
5. Gradually whisk in warm milk over low heat until smooth and thickened.
6. Remove from heat, stir in lemon juice and zest. Strain custard for smoothness.
7. Reduce oven to 300°F (150°C). Pour custard into cooled crust.
8. Bake for 30–35 minutes, until edges are set and center gently jiggles.
9. Cool in pan for 1 hour, then refrigerate at least 4 hours or overnight.
10. Serve chilled with optional powdered sugar or lemon slices.
Notes
Chill overnight for the smoothest custard texture.
Use only fresh lemon juice and zest for flavor depth.
Do not freeze this cake—custard texture will not hold.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg
Keywords: lemon custard cake, creamy lemon dessert, chilled lemon tart