Lemon Bakewell Tarts
Lemon Bakewells are such a nice spring and summer alternative to a traditional bakewell tart. They have so much flavour and are light and zesty, perfect for a nice afternoon tea in the sunshine.
Servings 24 Tarts
Calories 173kcal
Ingredients
- 2 sheet of ready made shortcrust pastry 2 x 375g
- 200 g lemon curd
- 100 g margarine
- 125 g caster sugar
- 3 eggs beaten
- 1 tsp lemon essence
- 1/2 tsp lemon zest
- 150 g ground almonds
- 80 g 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 to each pastry case
- Cream the margarine and sugar before adding the eggs and mixing well
- Add the lemon essence, lemon zest, ground almonds and flour, folding to add air to the mixture
- Spoon the 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!
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.