Lemon Custard Cake
A simple yet delightful dessert with layers of rich flavor, airy and creamy texture, perfect for impressing friends and family.
Ingredients
Crust Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Filling Ingredients
- 1 can 8 oz crushed pineapple, drained
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 large egg large egg is recommended for better texture
- 1/4 teaspoon baking soda
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.
- In a bowl, mix the flour, butter, granulated sugar, and salt until the mixture is crumbly. Press half of this mixture into the bottom of the prepared pan.
Filling
- In another bowl, combine the drained pineapple, brown sugar, cornstarch, vanilla extract, egg, and baking soda. Pour this pineapple mixture over the crust in the baking pan.
- Crumble the remaining crust mixture over the pineapple filling.
Baking
- Bake for 25-30 minutes, or until the top turns golden brown.
- Allow to cool, cut into bars, and serve.
Notes
Serve with vanilla ice cream, whipped cream, fresh berries, chocolate sauce, or a cup of herbal tea or coffee for a delightful pairing. To store, cover and refrigerate for up to 4 days or freeze for up to 3 months.