This post contains affiliate links and I may receive commission if you visit a link and buy something. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust.

I love a Bakewell Tart. They’re a favourite bake of mine not just to make at home but also to buy at cafes. The combination of pastry, frangipane sponge and jam makes for the perfect cake and over the last few months I’ve been playing around with Bakewell flavours at home too.

Can you top these Bakewell Tarts with almonds?

We created a Mince Pie Bakewell Tart using mincemeat instead of jam and have now perfected a Lemon Bakewell using lemon curd. You can have a Lemon Bakewell Tart finished with flaked almonds and serve warm but we love to alternate between swirling readymade zesty lemon icing on the top or a dollop of royal icing. You could even use buttercream icing for an extra level of decadence.

Lemon Bakewells are such a nice spring and summer alternative to a traditional bakewell tart for the whole family. They have so much flavour and are light and zesty, perfect for a nice afternoon tea in the sunshine or sweet treats for dessert.

If you’re looking for other recipes to make, here are our Lemon Bakewell Slices, Cherry Bakewell Fairy Cakes and Cherry Yogurt Cake. You can see all our recipes to date here.

So here’s our delicious Lemon Bakewell Tarts recipe:

Ingredients

Two sheet of ready made shortcrust pastry
Half a jar of lemon curd
100 g margarine or unsalted butter
125 g caster sugar
3 eggs beaten
1 tsp lemon essence – you could try using lemon juice too
1/2 tsp lemon zest
150 g ground almonds
80g self raising flour

For the topping

Lemon icing or icing sugar mixed with water and a drop of lemon essence
Lemon jelly slices

Instructions

Roll the pastry out on a lightly floured work surface.
Preheat the oven to 180C/350F/Gas 4
Cut rounds from the shortcrust pastry to line two muffin tins. We use a deep fill muffin tin and use a cookie cutter to create circles that fully line the holes in the tins.
Add a teaspoon of lemon curd over the base of each pastry case
Cream the margarine and sugar before adding the eggs and beat together.
Add the lemon essence, lemon zest and ground almonds and flour, folding to add air to the mixture
Spoon the almond filling mixture on top of the lemon curd in each pastry case
Bake for approx 20 minutes until golden brown
Leave to cool on a wire rack
Top each tart with a swirl of lemon icing or mix the icing sugar with water and lemon essence before spooning on the top
Top with a lemon jelly slice and enjoy!

If you’d like to pin or print this Lemon Bakewell Tarts recipe for later you can do so below. Happy baking!

Print Pin