This dessert looks simple, but one bite tells you everything: a soft buttery crust, a rich lemony custard-cheesecake filling, and a lightly golden top finished with powdered sugar or whipped cream. It’s the kind of recipe people guard for years. Below is a full “big recipe” with details, tips, and variations so it turns out perfect every time.
Ingredients
For the Buttery Crust
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ¾ cup unsalted butter, cold and cubed
For the Creamy Lemon Filling
- 2 cups whole milk
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 4 large eggs, separated
- ½ cup all-purpose flour
- ¼ teaspoon salt
Optional Topping
- Powdered sugar (for dusting)
- Whipped cream or lemon zest for garnish
Instructions
1. Prepare the Crust
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper if desired.
In a bowl, mix flour, sugar, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan.
Bake for 15 minutes, just until lightly golden. Remove and set aside.
2. Make the Lemon Custard Filling
In a saucepan over low heat, warm the milk and butter until the butter melts. Remove from heat and let cool slightly.
In a large bowl, whisk egg yolks and sugar until pale and creamy. Add vanilla, lemon juice, lemon zest, flour, and salt. Mix until smooth.
Slowly whisk in the warm milk mixture until fully combined.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture in batches. The batter will be light and slightly foamy—this is what gives the cake its airy custard texture.
3. Bake
Pour the filling over the warm crust. Bake at 350°F (175°C) for 40–45 minutes, or until the center is just set and the top is lightly golden.
Do not overbake—the center should still jiggle slightly.
4. Cool & Serve
Let the cake cool completely in the pan. Chill for at least 2 hours for clean slices and best texture.
Dust with powdered sugar and serve with whipped cream if desired.
Texture & Flavor
- Bottom: buttery, tender shortbread crust
- Middle: creamy lemon custard with cheesecake richness
- Top: lightly baked, soft, and melt-in-your-mouth
Tips for Best Results
- Use fresh lemon juice, not bottled
- Separate eggs while cold, but whip whites at room temperature
- Chill fully before slicing for perfect layers
Variations
- Add ½ cup cream cheese to the filling for extra richness
- Swap lemon for orange or lime juice
- Sprinkle toasted coconut or almond slices on top
Storage
- Refrigerate up to 4 days
- Freezes well for up to 2 months (slice first)