Lemon Custard Cake : Patisserie Dessert with Thermomix

Would you like to make a cake that looks as if it had just come out of a pastry-shop? This Lemon Custard Cake has the taste of the best patisseries.

A real delicatessen! I was inspired by a cake made by Tania in Dulcis in furno, and I loved it. She called this cake “Lemon slices”. When I saw it, I thought I could smell the taste of her creation just by looking at its photo. Mmmmm…

My cake turned out a bit different. Ihe custard didn’t end up on the pastry, but in the middle of the cake. I thought it had been a terrible mistake. Actually, it was a mistake, but the final result was really tasty! The custard in the middle reminded me of “Granny’s cake”, the one made with pasta frolla (short pastry), custard and pine-seeds. But in my case there were no pine-seeds.

So, by making mistakes, you sometimes (sometimes!!!) come up with good things! And this is definetely a mistake I’d do it again…maybe with a bit more carefulness! But if you don’t want to make my mistake, read my advice at the end of the recipe!


For the lemon-custard:

- 2 Lemons (not treated). Use the peel and the juice
- 250 gr Sugar
- 2 Eggs
- 40 gr Flour
- 20 gr Potato-Flour
- 1/2 Packet Baking Powder

For the pastry:

- 75 gr Sugar
- 2 Eggs
- 250 gr Flour
- 125 gr Butter
- ½ Packet Baking Powder
- 30 gr Water

To decorate:

- Icing sugar (as much as you need)

How to make a Lemon Custard Cake

Clean the lemons thoroughly and take off their skin.

Put the lemon skin in Thermomix’s mixing bowl together with 250 gr of sugar. 10 Sec. Turbo Speed. Leave aside. You’ll use it afterwards for the custard.

Insert the butterfly and pour the eggs and 75 gr of sugar in the mixing bowl. 3 Min. Speed 3.

Take the butterfly off.

Add flour, butter and the baking powder. 1 Min. Speed 3.

Add water. 30 Sec. Speed 3.

Put it in the oven in a 24cm mould.

In the meantime, make the lemon custard.

Squeeze the 2 lemons (about 150gr).

Insert the butterfly in the Thermomix.

Put the lemon skin mixed together with the sugar in the mixing bowl.

Add the other custard ingredients. 7 Min. 37° Speed 3.

Pour this custard on the the pastry. Put it in the oven for another 20-25 Min.

Sprinkle with the icing sugar.

My Advice

When I poured the custard on the bottom, even if 20 minutes had passed, probably it wasn’t cooked enough yet. The result? The custard didn’t go on the top, as the recipe says it should, but it ended up in the middle of the cake. That's why it got absorbed by the pastry. It came out as a cake filled with lemon-custard, instead of a cake with the custard on the top.

I enjoyed it a lot, even if the final result wasn’t what I expected in the beginning! So, it all depends on you! If you want a cake with custard on the surface, check out the pastry baking! :-))