Ruth’s Chris–Style Lemon Tart with Sweet Cream Finish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Add the egg yolk and mix in just enough cold water to form a soft dough.
4. Press the dough evenly into a tart pan. Prick the bottom with a fork and bake for 12 to 15 minutes until lightly golden.
5. In another bowl, whisk the eggs and granulated sugar until smooth. Stir in lemon juice, lemon zest, heavy cream, and salt.
6. Pour the lemon filling into the warm crust and return to the oven. Bake for 15 to 18 minutes, until the filling is just set with a slight jiggle in the center.
7. Cool completely at room temperature, then refrigerate for at least 1 hour until fully chilled.
8. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
9. Spread or pipe the sweet cream over the chilled tart before serving.

Variations

• Add a thin layer of white chocolate between the crust and filling for extra richness.
• Replace lemon with Meyer lemons for a softer, slightly floral citrus flavor.
• Top with fresh berries for added color and contrast.
• Use a graham cracker crust for a more casual presentation.

Tips

• Chill the tart fully before slicing for clean, professional-looking cuts.
• Use fresh lemon juice only for the best flavor.
• Do not overbake the filling; a slight jiggle ensures a creamy texture once chilled.
• Garnish with a light dusting of powdered sugar or a thin lemon twist for a true steakhouse-style finish.