If you have a soft spot for classic Italian desserts that bring a burst of sunshine and nostalgia with every bite, then you are going to adore this Torta della Nonna – Creamy Lemon Custard Cake Recipe. This iconic treat combines a crisp, buttery pastry with a luxuriously smooth lemon-infused custard that tastes like a loving hug from Nonna herself. It’s the kind of dessert that effortlessly balances tangy brightness and creamy sweetness, perfect for sharing with friends and family or savoring as a special indulgence. Trust me, once you try this, it will become a cherished staple in your baking repertoire.
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is your first step toward baking a perfect Torta della Nonna – Creamy Lemon Custard Cake Recipe. Each component plays a crucial role: the flour and butter create that tender, flaky crust, while the fresh lemon zest gives the custard its vibrant aroma and zing. The eggs and milk lend richness and silkiness, making the final cake an irresistible treat.
- 2 cups all-purpose flour: The foundation for your crisp, golden pastry crust.
- ½ cup granulated sugar: Adds gentle sweetness to both dough and custard layers.
- 1 tsp lemon zest: Infuses the dough with bright citrus notes that complement the custard.
- Pinch of salt: Enhances all the flavors and balances the sweetness.
- 1 tsp vanilla extract: Subtle warmth in both dough and custard, elevating every bite.
- 1 stick (½ cup) cold unsalted butter, cubed: For that flaky, tender crust texture you’ll fall in love with.
- 1 large egg + 1 egg yolk: Binds the pastry together with richness and color.
- 2½ cups whole milk: The creamy base for the luscious lemon custard filling.
- ½ cup granulated sugar: Sweetens your custard perfectly without overpowering.
- Zest of 1 lemon: Packs a citrus punch that brightens the creamy custard.
- 4 large egg yolks: Provide depth and silkiness to the custard’s texture.
- ⅓ cup cornstarch: Thickens the custard to that ideal creamy consistency.
- 1 tsp vanilla extract: Rounds out the custard’s flavor with a gentle, fragrant note.
- 2 tbsp pine nuts: Adds a lovely nutty crunch topping the cake.
- Powdered sugar, for dusting: Finishing touch for a delicate, sweet presentation.
- 1 egg yolk + 1 tbsp milk (for egg wash): Creates a beautiful golden shine on the crust.
How to Make Torta della Nonna – Creamy Lemon Custard Cake Recipe
Step 1: Make the Pastry Dough
Start by mixing the flour, sugar, lemon zest, and salt in a large bowl. Then, cut in the cold butter until the mixture looks like coarse crumbs — this ensures your crust will be flaky and tender. Next, add the egg and egg yolk, gently mixing just until the dough comes together. Avoid overworking to keep that buttery texture perfect. Wrap the dough in plastic and chill it for 30 minutes; this resting time helps the dough relax and keeps it easy to roll out later.
Step 2: Prepare the Lemon Custard
While your dough chills, it’s time to create that luscious lemon custard. Heat the milk and the zest of one lemon in a saucepan until just steaming, infusing the milk with a fresh citrus aroma. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture turns pale and smooth. Gradually whisk the hot milk into the egg mixture to temper it, then return everything to the saucepan. Cook over low heat, stirring tirelessly, until the custard thickens to a creamy, pudding-like consistency. Stir in the vanilla extract, then let the custard cool completely — this step is essential for the custard to set beautifully inside your cake.
Step 3: Assemble the Cake
Preheat your oven to 350°F (175°C). Roll out about two-thirds of the chilled dough and line your 9-inch tart pan, pressing it evenly on the bottom and up the sides. Pour in the cooled lemon custard, spreading it smoothly. Roll out the remaining dough and gently cover the custard with it, sealing the edges carefully and trimming any excess. Brush the top with the egg wash mixture — this gives the crust its irresistible golden shine after baking. Finally, sprinkle pine nuts over the top for that signature nutty crunch and a hint of texture.
Step 4: Bake and Finish
Pop the cake into your preheated oven and bake it for 35 to 40 minutes, or until the crust turns a gorgeous deep golden color and smells heavenly. Let it cool completely in the pan — this resting time allows the custard to fully set and makes slicing a breeze. Once cooled, dust the top with powdered sugar for a beautiful, light sweetness and that classic finishing touch you expect from Torta della Nonna – Creamy Lemon Custard Cake Recipe.
How to Serve Torta della Nonna – Creamy Lemon Custard Cake Recipe
Garnishes
For an elegant finish, adding a light dusting of powdered sugar right before serving highlights the cake’s golden top and hints at the sweetness inside. A few fresh lemon zest curls or a sprinkle of extra pine nuts can make each slice look irresistible and add that little extra pop of flavor and texture.
Side Dishes
This cake pairs wonderfully with a simple, fresh fruit salad featuring berries or citrus segments, which complement the lemon custard’s brightness. A dollop of unsweetened whipped cream or a scoop of vanilla gelato can also elevate the experience, balancing the cake’s tanginess with creamy softness.
Creative Ways to Present
If you’re serving this cake for a special occasion, consider cutting it into neat squares or wedges and plating with edible flowers or a drizzle of honey. For a rustic vibe, serve it family-style with a large fork and encourage everyone to dig in. You can also add a light dusting of cinnamon or even a fine sprinkle of crushed toasted almonds to add visual appeal and subtle complementary flavors.
Make Ahead and Storage
Storing Leftovers
Your Torta della Nonna – Creamy Lemon Custard Cake Recipe stays fresh when stored in an airtight container in the refrigerator for up to 3 days. The custard is delicate, so keeping it chilled preserves the creamy texture and prevents the crust from becoming soggy. Serving it slightly chilled also enhances the refreshing lemon flavors.
Freezing
If you want to freeze leftovers, wrap the cake tightly with plastic wrap and then foil to protect from freezer burn. It’s best frozen for up to 1 month. When ready to enjoy, thaw it overnight in the refrigerator to maintain custard integrity — avoid thawing at room temperature, or the custard texture may suffer.
Reheating
To warm your cake slices without losing that signature creamy custard goodness, place them in a low oven at 300°F (150°C) for about 10 minutes. This gently warms the cake without drying it out. Alternatively, serve at room temperature or chilled, depending on your preference, as the delicate lemon flavors really shine when cool.
FAQs
Can I use a different type of citrus instead of lemon in this cake?
Absolutely! While lemon is traditional and provides that classic bright tang, you can experiment with orange or lime zest for a different twist. Just keep the zest amount similar to maintain balance without overpowering the custard.
Is it necessary to chill the dough before baking?
Yes, chilling the dough is key! It allows the butter to firm up, which contributes to a flaky, tender crust that won’t shrink or become tough during baking. Plus, chilled dough is easier to handle and roll out.
Can I make the custard ahead of time?
Yes, you can prepare the custard up to a day in advance and keep it covered in the refrigerator. Just make sure it’s completely cool before assembling the cake to prevent the pastry dough from getting soggy.
What if I don’t have pine nuts? Can I skip them?
If pine nuts aren’t available or preferred, you can skip them or substitute with toasted almonds or hazelnuts for a similar crunchy finish. They add a lovely texture and nutty flavor, but the cake is still delicious without any nuts on top.
How do I know when the cake is perfectly baked?
Look for a golden brown crust that smells fragrant and looks crisp. The custard should be set and not jiggly when gently shaken. If the edges start to look too dark before the center is done, cover them loosely with foil to prevent burning.
Final Thoughts
Making the Torta della Nonna – Creamy Lemon Custard Cake Recipe is truly a joyful experience that rewards you with a delightful slice of Italian tradition. From the buttery crust to the silky, tangy custard, this cake is guaranteed to become a favorite crowd-pleaser. I encourage you to bake it soon and enjoy the warm smiles that follow with every shared bite!
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Torta della Nonna – Creamy Lemon Custard Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Torta della Nonna is a classic Italian cream-filled lemon custard cake featuring a tender, buttery pastry crust filled with silky lemon-flavored custard and topped with toasted pine nuts and powdered sugar. This delightful dessert offers a perfect balance of creamy, citrusy flavors and a crisp, flaky base, ideal for an elegant finish to any meal.
Ingredients
Pastry Dough
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp lemon zest
- Pinch of salt
- 1 stick (½ cup) cold unsalted butter, cubed
- 1 large egg + 1 egg yolk
Lemon Custard Filling
- 2½ cups whole milk
- ½ cup granulated sugar
- Zest of 1 lemon
- 4 large egg yolks
- ⅓ cup cornstarch
- 1 tsp vanilla extract
Topping & Finishing
- 2 tbsp pine nuts
- Powdered sugar, for dusting
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
- Make the Pastry Dough: In a large bowl, combine the flour, granulated sugar, lemon zest, and a pinch of salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add 1 whole egg plus 1 egg yolk and mix just until the dough comes together. Form into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Prepare the Lemon Custard: In a saucepan, heat the whole milk along with the lemon zest until it starts to steam but not boil. In a separate bowl, whisk together the 4 egg yolks, ½ cup granulated sugar, and cornstarch until the mixture is pale and smooth. Slowly pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring continuously to prevent lumps, until the custard thickens. Remove from heat and stir in 1 tsp vanilla extract. Let the custard cool completely.
- Assemble the Cake: Preheat the oven to 350°F (175°C). Roll out two-thirds of the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Pour the cooled lemon custard filling evenly into the crust. Roll out the remaining dough and place it carefully over the custard to form a top layer. Seal the edges by pinching and trim any excess dough for a neat finish. Whisk together 1 egg yolk and 1 tbsp milk for an egg wash, then brush the top crust evenly. Sprinkle the surface with pine nuts for a toasty crunch.
- Bake and Finish: Bake the assembled tart in the preheated oven for 35 to 40 minutes, or until the crust is golden brown. Remove from the oven and allow the cake to cool completely at room temperature. Once cooled, dust generously with powdered sugar before serving to add a delicate sweetness and an elegant look.
Notes
- Chilling the dough before rolling helps ensure a tender, flaky crust.
- Stir the custard constantly during cooking to avoid lumps and burning.
- If pine nuts are unavailable, chopped almonds can be used as an alternative topping.
- For a brighter lemon flavor, use freshly grated lemon zest rather than dried zest.
- This tart is best served at room temperature or chilled, but avoid freezing as custard texture may change.
