The dough

  • 100 grams (3.5 ounces) eggs
  • 145 grams (5.1 ounces) sugar
  • 60 milliliters (2 fl. oz) milk
  • 50 milliliters (1.7 fl. oz) vegetable oil
  • 175 grams (6.2 ounces) flour
  • 8 grams (0.3 ounces) baking powder

Lemon custard

  • 400 milliliters (13.5 fl. oz) milk
  • 2 pcs (100 grams, 3.5 ounces) eggs
  • 120 grams (4.2 ounces) sugar
  • 40 grams (1.4 ounces) cornstarch
  • 180 milliliters (6 fl. oz) lemon juice

Lemon soaking

  • lemon juice : to taste
  • sugar : to taste
  • water : to taste


  • Mixing Bowl:

    Essential for combining ingredients. Opt for a larger one to avoid spills.

  • Electric Mixer:

    Saves time and ensures your batter is well-aerated.

  • Saucepan:

    Perfect for heating milk and thickening the custard.

  • Baking Mold:

    Go for a 28-30cm mold for optimum results. Non-stick molds make for easy release.

  • Whisk:

    Ideal for hand-mixing your custard to avoid lumps.

  • Spatula:

    Great for scraping down mixing bowls and spreading custard evenly.


Step 1

Preheat your oven to 338°F (170°C). Grease a 28-30cm (11-11.8 inch) baking mold and line it with parchment paper.

Step 2

In a bowl, beat the eggs and sugar together until fluffy and light. Gradually add the vegetable oil and milk while continuing to mix. Make sure to incorporate air into the mixture for a light and airy dough.

Step 3

Sift the flour and baking powder together. Gradually add the dry ingredients to the egg mixture in 2-3 batches, mixing gently after each addition. Be careful not to overmix to avoid a dense dough.

Step 4

Pour the dough into the prepared mold. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean. Always keep an eye on your oven as baking times can vary.

Step 5

While the base is cooling, heat the milk for the custard until it's hot. In a separate bowl, mix the eggs, sugar, and cornstarch until smooth. Gradually add the hot milk in a thin stream, stirring constantly. Adding milk slowly helps prevent curdling.

Step 6

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens. Remove from heat and stir in the lemon juice. Make sure to stir continuously to avoid lumps.

Step 7

Once the cake base has cooled, soak it well with a lemon syrup made to your taste. For this recipe, you'll need around 3-3.5 fl. oz of syrup.

Step 8

Spread the hot lemon custard evenly over the soaked base and decorate as desired. Chill the pie in the refrigerator to allow it to stabilize before serving. Letting the pie set will make slicing easier and improve the texture.


Picture this: a beautifully plated lemon pastry sitting proudly in the center of your table, immediately drawing the eye with its golden hue and glistening lemon custard. 🌞

For a classic touch, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. *If you'd like a bold contrast, a drizzle of raspberry sauce provides a stunning visual and an extra zing.*

Hosting a brunch? Pair it with mimosa cocktails to keep the citrus theme running throughout your menu. 🍾 For added freshness, garnish with lemon zest or a sprig of mint. The possibilities are endless, and oh-so-delicious! 🍋


*Craving a gluten-free version?* 🤔 Swap out regular flour for a gluten-free blend to achieve a similar texture.

*For a vegan option,* replace eggs with a flaxseed mixture (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg) and use almond or soy milk instead. *You'll be amazed at how equally delightful it can be! 🌱*


  • Why is my pastry base not rising as expected?

    This could be due to insufficient beating of the eggs and sugar or using old baking powder. Make sure to beat until fluffy and always check the expiration date of your leavening agents.

  • How do I know when the custard is thick enough?

    The custard should be thick enough to coat the back of a spoon. If it runs off too quickly, it needs more time on the stove.

  • Is there a trick to avoiding lumps in the custard?

    Stir constantly with a whisk while combining the hot milk and egg mixture. This helps keep the texture smooth.

  • Can I prepare the lemon custard in advance?

    Yes! You can make the custard a day ahead. Just store it in an airtight container in the fridge and give it a good stir before using.

  • How can I ensure my lemon soaking syrup is balanced in flavor?

    Start by mixing equal parts lemon juice and water, then add sugar to taste. Adjust according to your preference for sweetness and tanginess.

  • What's the best way to store leftover pastry?

    Keep your pastry in an airtight container in the fridge for up to 4 days. Allow it to come to room temperature before serving for the best flavor.

Nutrition facts

Italian lemon custard pie
Recipe Yield:1 pie
Calories:Approximately 2500-2600 kcal per pie
Calories (Min - Max):2500 - 2600
Total Fat:100g
Saturated Fat:20g
Total Carbohydrate:350g
Total Sugars:200g