Kentucky Derby Lemon Tart
This Kentucky Derby Lemon Tart features a buttery, crisp crust filled with a tangy, smooth lemon custard, perfect for a refreshing and elegant dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tablespoon ice water
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup heavy cream
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine flour and powdered sugar. Add cold butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and ice water, pulse until dough starts to come together.
- Press dough evenly into a 9-inch tart pan. Chill for 30 minutes.
- Line crust with parchment and pie weights, bake for 15 minutes. Remove weights and bake an additional 10 minutes until golden. Cool completely.
- Whisk together granulated sugar and eggs until smooth. Stir in lemon zest and juice.
- Heat heavy cream until warm, then slowly whisk into lemon mixture.
- Pour filling into cooled crust and bake at 325°F (160°C) for 20-25 minutes, or until filling is just set.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Dust with powdered sugar before serving.
Notes
For an extra touch, garnish with fresh berries or whipped cream to complement the tart lemon flavor.
Find it online: https://auntyspices.com/kentucky-derby-lemon-tart/