Description
Treat yourself to a bright, silky, and utterly irresistible Lemon Custard Cake. With its buttery graham cracker crust, creamy custard center, and a glossy lemon topping, this dessert brings sunshine to any occasion. Whether you’re after quick breakfast treats, elegant dinner ideas, or easy recipes for special gatherings, this cake delivers flavor and style. Ideal for warm-weather days or when you just need a refreshing dessert idea that feels both light and luxurious.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
¾ cup granulated sugar
3 large eggs
16 ounces cream cheese, softened
½ cup heavy cream
½ cup fresh lemon juice
1 tablespoon lemon zest
⅓ cup granulated sugar (for topping)
2 tablespoons cornstarch
2 tablespoons fresh lemon juice (for topping)
1 teaspoon lemon zest (for topping)
Instructions
1. Mix graham cracker crumbs with melted butter and 2 tablespoons of sugar. Press into a springform pan and bake at 350°F (175°C) for 10 minutes. Let cool.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then blend in heavy cream, lemon juice, and lemon zest.
3. Pour custard filling over the cooled crust. Bake at 325°F (160°C) for 45-50 minutes until edges are set and center slightly jiggles.
4. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
5. In a small saucepan, combine sugar, cornstarch, lemon juice, and lemon zest for topping. Cook over medium heat, stirring until thickened and glossy.
6. Let topping cool slightly, then spread over the chilled cake.
7. Garnish with lemon slices and mint if desired. Serve chilled.
Notes
Use room temperature cream cheese to avoid lumps in the custard.
Allow the cake to fully chill before adding the lemon topping for a clean set.
If desired, substitute Meyer lemons for a slightly sweeter, floral twist.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 342
- Sugar: 22g
- Sodium: 185mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 110mg
Keywords: lemon custard cake, citrus dessert, summer cake, easy cheesecake, lemon dessert