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Lemon Honey Butter Tarts

Lemon Honey Butter Tarts

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Caroline Nielsen

My grandmother used to keep bees, and all of us tried to come up with new ways to use honey. This recipe is my contribution to the effort. I've been making them for about 20 years, with no complaints and lots of rave reviews.

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat eggs in a large bowl. Stir in brown sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Blend in melted butter. Fill tart shells halfway.
  3. Bake in preheated oven for 15 to 20 minutes, or until pastry is golden brown, and filling is set.
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I really like the fact that these don't try to boil over in the oven. The tart lemon contrasts nicely with the honey and brown sugar. Only one complaint. Because the lemon stops these from tasting really sweet, I tend to eat too many. Yummy!!!


This was ok, but nothing really special. It looks like a butter tart, but is tart and sweet at the same time. The taste of honey was overpowering, and the spices tasted strange with the lemon. Some liked it, but most didn't. Will probably not make again.


I loved this recipe, the only thing is, i added raspberries on top for an extra kick and it made waaayy more filling than tarts, but I was more than happy to get more tarts for this delicious recipe!