Torta della Nonna – Creamy Lemon Custard Cake Recipe

If you’ve ever dreamed of a dessert that captures the cozy charm of an Italian grandmother’s kitchen, then this Torta della Nonna – Creamy Lemon Custard Cake Recipe will be your new favorite. This cake combines a tender, buttery pastry with a luxuriously smooth lemon custard, crowned with a delicate sprinkle of pine nuts and powdered sugar. Each bite melts into the perfect balance of sweet and citrus tang, creating a comforting yet refreshing dessert that’s perfect for any occasion. Let me take you through this heavenly recipe that feels like a warm hug on a plate!

Ingredients You’ll Need

The beauty of this Torta della Nonna lies in its simplicity. Every ingredient plays an essential role, from the crisp, flaky pastry base to the silky lemon custard filling. These affordable pantry staples come together to create spectacular flavor and texture that’s utterly unforgettable.

• 2 cups all-purpose flour: The foundation for the tender, buttery crust that holds everything together.
• ½ cup granulated sugar: Adds subtle sweetness to the dough and custard, balancing the tartness of lemon zest.
• 1 tsp lemon zest: Infuses the dough itself with fresh citrus brightness, enhancing the custard’s flavor.
• Pinch of salt: Elevates all the flavors and balances richness.
• 1 tsp vanilla extract: Brings a warm, fragrant note that complements the lemon perfectly.
• 1 stick (½ cup) cold unsalted butter, cubed: Ensures a flaky, melt-in-your-mouth texture.
• 1 large egg + 1 egg yolk: Binds the dough and adds richness.
• 2½ cups whole milk: Gives the custard its creamy, luscious consistency.
• ½ cup granulated sugar (for custard): Sweetens the filling just right, without overpowering the lemon tang.
• Zest of 1 lemon: Packs that vibrant lemon flavor into the custard filling.
• 4 large egg yolks: Create a rich, velvety custard base.
• ⅓ cup cornstarch: Thickens the custard to the perfect spoonable texture.
• 1 tsp vanilla extract (for custard): Adds a lovely depth to the filling.
• 2 tbsp pine nuts: Toasty topping that adds crunch and a subtle nuttiness.
• Powdered sugar, for dusting: A delicate, elegant finish dusted over the top after baking.
• 1 egg yolk + 1 tbsp milk (for egg wash): Creates a beautiful golden sheen on the crust.

How to Make Torta della Nonna – Creamy Lemon Custard Cake Recipe

Step 1: Make the Pastry Dough

Start by combining flour, sugar, lemon zest, and salt in a large bowl. Cut in the cold cubed butter until the mixture resembles coarse crumbs. This ensures the crust will be flaky and tender. Add the egg and egg yolk, mixing just until the dough comes together—avoid overworking it to keep the pastry light. Wrap the dough in plastic and chill it in the fridge for 30 minutes, which makes rolling much easier.

Step 2: Prepare the Lemon Custard

While the dough chills, gently heat milk with lemon zest in a saucepan just until steaming. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until thick and pale. Slowly pour the hot milk into the yolk mixture while whisking continuously to temper the eggs and prevent scrambling. Return everything to the pan and cook over low heat, stirring constantly until the custard thickens to a pudding-like consistency. Stir in vanilla extract for a fragrant finish, then let it cool completely so it sets up perfectly inside your tart.

Step 3: Assemble the Cake

Preheat your oven to 350°F (175°C). Roll out about two-thirds of the dough on a lightly floured surface and line a 9-inch tart pan with it, trimming any excess. Pour the cooled lemon custard into the pastry shell and smooth the top. Roll out the remaining dough and gently cover the custard, sealing the edges and trimming the excess for a neat look. Brush the top with the egg wash for a beautiful golden color and sprinkle pine nuts evenly across the surface to toast during baking.

Step 4: Bake and Finish

Bake your Torta della Nonna for 35 to 40 minutes until the crust is gorgeously golden and the pine nuts turn lightly toasted. Let the tart cool completely before dusting it generously with powdered sugar. Cooling fully not only ensures clean slices but lets the flavors meld for a truly comforting creaminess.

How to Serve Torta della Nonna – Creamy Lemon Custard Cake Recipe

Garnishes

While the classic pine nuts and powdered sugar are stunning, try adding a few fresh lemon zest curls or a sprig of mint for a vibrant pop of color and freshness. A light dusting of edible flowers also makes a charming, elegant statement for special gatherings.

Side Dishes

This dessert pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla gelato to cool the citrus tang. For a savory counterpoint, serve alongside a simple arugula salad dressed with lemon vinaigrette to balance the richness with peppery brightness.

Creative Ways to Present

Slice the tart into rustic wedges and serve on small dessert plates with a drizzle of berry coulis or honey for extra sweetness. For a festive touch, cut into mini tartlets or tartlet cups for bite-sized delights perfect for parties or afternoon tea.

Make Ahead and Storage

Storing Leftovers

Leftover Torta della Nonna shops beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It will stay fresh for 3 to 4 days, making it an easy dessert to prepare in advance.

Freezing

If you want to keep this treat longer, freeze the fully baked and cooled cake wrapped well in plastic wrap and foil. It will maintain its quality for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

To reheat, bring slices gently to room temperature or warm briefly in a low oven (around 300°F / 150°C) for about 10 minutes. Avoid microwave reheating to preserve the pastry’s crisp texture and custard’s creaminess.

FAQs

Can I use store-bought pastry instead of making the dough?

While using ready-made pastry can save time, the homemade dough in this Torta della Nonna – Creamy Lemon Custard Cake Recipe offers unbeatable flavor and texture that’s worth the extra effort. The lemon zest in the dough adds a special brightness that you won’t get from store-bought crust.

What if I don’t have pine nuts—can I substitute them?

Absolutely! Toasted almonds or chopped hazelnuts make excellent substitutes, providing a similar nutty crunch atop the cake. Just make sure to toast them lightly before sprinkling.

Is this recipe gluten-free friendly?

This classic recipe relies on all-purpose flour for its structure, so it’s not gluten-free as is. However, experimenting with gluten-free flour blends might work, but results may vary, especially in the texture of the pastry.

Can I make the custard ahead of time?

Yes, the lemon custard can be prepared a day ahead and stored tightly covered in the fridge. This actually helps the flavors develop more fully, making your Torta della Nonna – Creamy Lemon Custard Cake Recipe even better.

What is the best way to serve leftovers?

Leftover slices are delicious cold but can also be served lightly warmed. Pair with a scoop of vanilla ice cream or a fresh berry compote to brighten the experience and keep the dessert feeling fresh.

Final Thoughts

There’s something truly magical about mastering this Torta della Nonna – Creamy Lemon Custard Cake Recipe. It’s a wonderful way to bring a touch of Italian warmth and tradition into your home. Whether you’re baking for family, friends, or simply treating yourself, this cake offers the perfect harmony of flavors and textures to delight every palate. I wholeheartedly encourage you to try this recipe and make it your own—it promises to be a cherished favorite for years to come!