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.
Prep Time20 minutes mins
Cook Time20 minutes mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: American, British
Servings: 24 Tarts
Calories: 173kcal
- 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
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!