Secret Homemade Lemon Tart Recipe

Aunt Betty's Best Lemon TartYou'll Love Great Aunt Betty's Secret Lemon Tart
(Source: ©Don Bell)

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.

Homemade Lemon Tart Recipe

Grandma Bell's Handwritten Recipe Book (c. 1918)

Aunt Betty's Lemon TartAunt Betty's Secret Lemon Tart
(Source: ©Don Bell)

Great Aunt Betty's Secret Lemon Tarts

These little lemon tarts are so tangy and tasty that Great Aunt Betty didn't want people to know how easy they were to make. It was to remain a family secret.

Thankfully, my 103-year-old Aunt Jessie shared the homemade lemon tart recipe with me, so now you can try it too. When you taste the results, you'll agree that for its simplicity, it's the best darn lemon tart you've ever tasted.

1 cup brown sugar
1 lemon
1 egg

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!

Lemon Cheese Filling

This is a traditional cheeseless English recipe that has been a favorite in the Bell family for several generations. It has always been called a lemon cheese filling though it contains no cheese at all.

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.

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