Psst... Would you like the best homemade lemon tart recipe ever? Years ago, around 1918, my Great Aunt Betty Parsons gave her treasured recipe for making lemon tartlets to my Grannie Bell, but only after receiving her promise that she would never divulge it to anyone.
As a BONUS for keeping our family secret, you'll also get to try Aunt Betty's old time English Lemon Cheese Filling for tarts or layer cakes.
Grandma Bell's Handwritten Recipe Book (c. 1918)
1 cup brown sugar
Preheat oven to 375°F.
You'll need pastry for 1 dozen foil tart cups.
Blend 1 cup brown sugar, the juice, and a little grated rind of 1 lemon, and 1 egg.
Line tart cups with pastry. Fill cups 3/4 full of the blended mixture. Bake at 375°F for 20 to 25 minutes.
These tarts are always a family favorite when on a picnic or for a special occasion like birthdays, wedding showers, and parties.
But remember, don't tell anyone how you made them. Help to keep Great Aunt Betty's secret!
2 eggs beat with a fork
1 cup sugar
1/4 cup butter
6 tablespoons of lemon juice
2 tablespoons of grated lemon rind
Cook ingredients in a heavy saucepan over low heat until thick. Keep stirring ALL THE TIME — it should look like custard. Put in pastry shells when cool or spread between cake layers.