Go Back

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
Cook Time20 minutes
Course: Afternoon Tea, Dessert, Snack
Cuisine: American, British
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!