lemoneggsmilk
Two Italian Lemon Custard Desserts
Make two Italian lemon desserts: a soft almond-topped custard cake and a buttery tart filled with lemon mascarpone custard.
From YouTube · Jan 3, 2026
Make two Italian lemon desserts: a soft almond-topped custard cake and a buttery tart filled with lemon mascarpone custard.
30 min, per dessert
Prep time
35 min, per dessert
Cook time
1 hr 5 min, per dessert, plus cooling
Total time
Approximately 8 servings per dessert
Servings
Ingredients
31 ingredients- RECIPE 1 — LEMON CUSTARD CAKE
- FOR THE LEMON CUSTARD
- 1 large egg
- 2 tbsp granulated sugar
- 1 tbsp cornflour or corn starch
- Juice of 1/2 lemon
- 200ml milk
- 1 1/2 tbsp butter
- FOR THE CAKE BATTER
- 3 large eggs
- 1 pinch salt
- 6 tbsp granulated sugar
- 1 1/2 tsp vanilla sugar
- 8 tbsp vegetable oil
- 2 tbsp sour cream
- Finely grated zest of 1 lemon
- 8 tbsp plain flour
- 2 tsp baking powder
- Flaked almonds, as desired
- Icing sugar, for finishing
- RECIPE 2 — LEMON MASCARPONE CUSTARD TART
- FOR THE MASCARPONE CUSTARD
- 500ml milk
- 2 large eggs
- 4 tbsp cornflour or corn starch
- 5 tbsp granulated sugar
- 80g mascarpone or cream cheese
- Juice and finely grated zest of 1 lemon
- FOR THE PASTRY
- 1 large egg
- 120g granulated sugar
- Finely grated zest of 1 lemon
- 320g Italian 00 flour or plain flour
- 6g baking powder
- 140g butter, softened
Method
30 steps- RECIPE 1 — Make the lemon custard cake.
- Whisk 1 egg with 2 tablespoons sugar, 1 tablespoon cornflour, the juice of half a lemon and 200ml milk in a saucepan.
- Cook over medium heat, whisking continuously, until the custard becomes thick.
- Remove the custard from the heat, stir in 1 1/2 tablespoons butter and leave it to cool.
- Preheat the oven to 180°C conventional or 160°C fan.
- Grease and line a 20–22cm round cake tin.
- Beat the 3 eggs with the salt, sugar and vanilla sugar until pale, foamy and increased in volume.
- Mix in the vegetable oil, sour cream and lemon zest.
- Sift in the flour and baking powder and fold just until smooth.
- Spread the batter evenly in the prepared tin.
- Spoon or pipe the cooled lemon custard over the batter.
- Scatter flaked almonds over the top.
- Bake for approximately 30–35 minutes, until golden and a skewer inserted into the cake portion comes out clean.
- Allow the cake to cool before removing it from the tin.
- Dust with icing sugar before serving.
- RECIPE 2 — Make the lemon mascarpone custard tart.
- Whisk the 500ml milk, 2 eggs, cornflour, sugar and lemon juice and zest together in a saucepan.
- Cook over medium heat, whisking continuously, until thick.
- Remove from the heat, mix in the mascarpone or cream cheese and leave the custard to cool.
- Preheat the oven to 180°C conventional or 160°C fan.
- Grease a 22–24cm tart tin.
- Beat the remaining egg with the 120g sugar and lemon zest.
- Add the softened butter and mix until combined.
- Add the flour and baking powder and knead briefly to make a soft pastry.
- Reserve approximately one-third of the pastry for the topping.
- Press the remaining pastry evenly across the base and sides of the prepared tart tin.
- Spread the cooled mascarpone custard inside the pastry shell.
- Crumble or grate the reserved pastry evenly over the custard.
- Bake for approximately 30–35 minutes, until the pastry is golden.
- Cool the tart completely before removing it from the tin and slicing.
Additional tips
- Contains egg, milk, wheat and gluten; the optional almond topping contains tree nuts. Stir both custards continuously during cooking to prevent scorching. Allow the custards to cool before assembling the cakes.
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