Simple Lemon Tart Recipe

Psst... Would you like to have my family's simple lemon tart recipe? It's the best ever! Back 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 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.

Simple Lemon Tart Recipe

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

Aunt Betty's Best Lemon TartYou'll Love Great Aunt 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 before she passed away, so now you can try it too.

Once you taste the results, you'll agree that for its simplicity, it's the best 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.

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.

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

These little tarts 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!

Traditional Lemon Curd

Homemade Lemon CurdYou Will Love This Traditional British Lemon Curd
(Source: ©Rawpixel/Depositphotos.com)

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 tarts, pies, cakes, cookies, English muffins, and pastries. You can also use Lemon Curd as a topping for crepes, pancakes, vanilla ice cream, and almost anything you can think of. Enjoy!

Lemon Curd

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.

Homemade Lemon Curd Spread on Toasted CrumpetsEnjoy Tangy Lemon Curd Spread on Toasted Crumpets
(Source: ©monkeybusiness/Depositphoto.com)

Before you go, you must try Great Aunt Betty's simple lemon tart recipe. Also, see Grandma's favorite fruit tart 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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