Lemon Bakewell Slices

20170212_181402I’ve been scouring Pintrest for some recipe ideas and these were one of the first ones I spotted. While I’ve made a traditional bakewell tart before I quite liked the sound of using lemon curd instead. This recipe is from scrummylane.com


For the pastry
  • 200g / 7oz plain flour
  • 85g / 3oz butter, chopped into small pieces
  • 50g / 1.75oz icing sugar
  • zest of 1 lemon
  • 1 egg yolk plus 1 tablespoon water
For the other layers
  • 100g / 3.5oz butter, at room temperature
  • 100g / 3.5oz caster sugar
  • zest of 2 lemons
  • 2 large eggs
  • 85g / 3oz ground almonds
  • 25g / 0.85oz plain flour
  • 2.5 tablespoons lemon curd
  • 25g / 1oz flaked almonds

You will need to make the pastry first so rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Next, stir in the icing sugar and lemon zest, then add the egg yolk and tablespoon of water, mix lightly then bring the dough together with your hands. Or do as I did and use the food processor! Put the pastry in some cling film and chill for at least half an hour.

Preheat the oven to 350F/180C and grease and line a baking tin (about 20 x 20cm) with greaseproof baking paper.

When your pastry has chilled, roll it out so that it’s a little bigger than the size of the baking tin, then cut around the tin using a sharp knife. Then put the pastry square into the bottom of the tin, making sure you push it right into the corners. The recipe didn’t say to prick the pastry with a fork before baking but the pictures showed otherwise so I did this before baking the pastry for 10 minutes.


The next step is to make the filling. Do this by beating together the butter, sugar and lemon zest with an electric hand whisk until light and creamy. Gradually add the eggs and ground almonds, then stir in any remaining ground almonds and the flour.

Spread the lemon curd over the pastry base – don’t use too much and go too close to the edge like I did as it will spread out when you add the filling – then top with the almond filling and smooth down with a spatula or the back of a metal spoon. Scatter over the flaked almonds (I actually used double the amount so 50g), then bake for 15 to 20 minutes, until the top of the dessert is lightly golden. Mine took around 25 minutes.

We really enjoyed this version of bakewell slices – we both like lemon curd so it would have been difficult to not like this! I actually rolled out the pastry too much so I had some left over so I made a few lemon curd tarts with it.


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