Psst... Would you like to have my family's old fashioned lemon tartlet recipe? It's the best ever! Back around 1918, my Great Aunt Betty Parsons gave her treasured recipe for making them to my Grannie Bell, but only after receiving her promise that she would never ever divulge it to anyone. Now, it's yours!
As a BONUS for keeping our family recipe secret, you'll also get Aunt Betty's traditional Lemon Curd recipe. It makes a delicious tangy filling for tarts and layer cakes and much more.
Grandma Bell's Handwritten Recipe Book (1918)
These little lemon tartlets 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 old fashioned lemon tartlet recipe with me before she passed away, so now you can enjoy it too.
Once you taste the results, you'll agree that for its simplicity, it's the best lemon tartlet you've ever tasted.
1 cup brown sugar
Preheat oven to 375°F. You'll need pastry for 1 dozen foil tart cups.
For the filling, 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 little homemade tartlets are always a family favorite when on a picnic or for a special occasion like birthdays, wedding showers, and parties.
But remember, please don't tell anyone how you made them. Help to keep Great Aunt Betty's tarts a secret!
This is a traditional British recipe for Lemon Curd that's been a Bell Family favorite for generations. It's also known as Lemon Cheese in some areas of England, though it contains no cheese at all.
Lemon curd was commonly served in dainty sandwiches and spread on scones and toasted crumpets for serving at Victorian teas, as an alternative to jam.
It tastes similar to lemon meringue pie filling, and it makes a deliciously tangy filling for tartlets, pies, cakes, cookies, English muffins, and pastries.
Lemon tartlets with lemon curd are delicious. You can also use it as a topping for crepes, pancakes, vanilla ice cream, and almost anything you can think of. Enjoy!
2 eggs beat with a fork
1 cup sugar
1/4 cup butter
6 tablespoons of fresh-squeezed 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 or on scones.
Note: Refrigerate your homemade curd and use within 7 days.
Before you go, have you tried Great Aunt Betty's lemon tartlet recipe? Also, see Grandma's favorite fruit tartlets recipes chosen from her collection. And remember, if you're wanting a deliciously tangy spread or filling, try the old fashioned lemon curd.
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