A Very Ancient Recipe for Lemon Tarts

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This came from a Devonshire house, where it had been handed down from mother to daughter or daughter-in-law. They sometimes used ¼ lb. melted butter and ¼ lb. clotted cream.


  • 1 large lemon
  • ¼ lb. (120 g.) caster sugar


Pound the grated rind of the large lemon with the caster sugar. Add the yolks of 3 eggs, and half the whites whisked to hold a peak. Continue whisking while adding the just melted butter, and then add the juice of the lemon and a teaspoon of bran