Need crowd pleasing treats for Mother’s day, a baby shower, an afternoon tea or another event? You can’t go wrong with these yummy lemon Bakewell slices. They’re quite literally a slice of English tradition, and they’re surprisingly easy to make.
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What’s a Bakewell slice?
Growing up in central England, you couldn’t help but come across some version of a bakewell tart – one of a handful of very traditionally British desserts.
There are various versions of the exact origins of this tart. Two things are sure, though. One, it’s closely associated with a pretty Derbyshire town called Bakewell. Two, it’s a very yummy traditional cake recipe with these 3 layers:
layer 1: a sweet short crust pastry base
layer 2: a fruity jam or curd layer
layer 3: frangipane cake with flaked almonds on top
This is a bakewell slice recipe with a lemony twist. Lemon curd’s used as the ‘jammy’ layer, and there’s lemon zest in both the sweet pastry and cake layers.
You could say this is a triple lemon almond slice!
About the ingredients
Pastry: You only need 5 simple ingredients. Icing sugar, lemon zest and an egg yolk make it a rich, shortbread-like pastry that’s sweet and delicious!
Lemon curd: I use shop bought to keep this traybake as simple as possible. But feel free to make your own if you are that way inclined (or happen to have a lemon tree in your garden!).
Frangipane layer: A light cake layer that contains yet more lemon zest and some almond flour for a very delicious flavour and texture.
Sprinkle flaked almonds on the top of the cake before baking. They get lightly toasted while in the oven, adding a subtle, tasty crunch.
How to make lemon bakewell slices perfectly
The hardest part of this lemon traybake recipe is making the pastry. And even that part isn’t really hard.
There are only 5 steps to making the pastry, one step to adding the lemon curd (just spread it on the pastry!) and 2 steps to making the frangipane.
Pastry tips
- Use cold ingredients. Handle the pastry as little as possible. Just enough to rub the butter into the flour until it resembles fine breadcrumbs.
- Stir everything else in, then bring the pastry together with your hands. You might need to add a tiny bit more flour so it isn’t ridiculously sticky.
- So the pastry is easier to roll out, wrap in plastic wrap / clingflim and chill for around half an hour in the fridge. If it’s an especially warm day I sometimes pop it into the freezer instead.
- Because the dough is quite soft and a little sticky, I find it sometimes breaks apart when you lift it to put it into the pan. If this happens, just smooth the ‘bits’ out and press the pastry into the corners with your fingers.
- Try not to forget to pre-bake the pastry! I did this one time. The lemon slices were still pretty good, but the pastry layer wasn’t crisp enough.
Lemon curd tips
- My biggest tip for the lemon curd is… get a good store bought version to keep the cakes simple.
- You don’t need as much lemon curd as you think you might – only about 3 tablespoons. Don’t spread it quite to the edges of the pastry. This will minimize the risk of the slices sticking to the baking paper too much.
Almond frangipane tips
- To be honest, this step is pretty fool-proof. Just stir in the eggs, almonds and flour gradually. As always with a cake batter, don’t overmix.
- Roughly spread the frangipane batter over the top of the lemon curd. It might not seem like enough batter. Don’t worry. It is.
- The flaked almonds on the top of the cake will go lightly brown in the oven, so no pre-toasting necessary!
Variations to the recipe
- The most obvious variation you can make to these lemon slices with almonds is to swap the lemon curd for a different kind of preserve. Raspberry or strawberry jam are obvious choices. The end result will be more like a traditional bakewell slice. If you like you can skip the lemon zest and add a teaspoon of vanilla essence into the frangipane instead.
- And here’s the ‘wild card’ option: how about Nutella instead of a preserve?
- You can even add some fresh fruit in the frangipane layer. Raspberries or blueberries would work really well.
- Did you know cherry bakewell slices are also ‘a thing’? Spread the pastry with cherry jam. Then skip the flaked almonds and spread some thick icing (just icing sugar and water or lemon juice) over the top after baking! Glace cherries can be the literal icing on the cake.
- I think different kinds of nuts on top are worth trying, too. Pistachios, hazelnuts or even peanuts come to mind.
- How about more of an almond slice? Use apricot jam. Skip the lemon zest and instead add a teaspoon of almond extract to the frangipane.
How to serve them
Believe it or not, there are options!
These lemon almond slices are delicious served hot with custard or ice cream. This way they become more of a pudding.
Alternatively you can add a blob of cream or even Greek yoghurt, and another of lemon curd. Yum.
But these are equally good on their own, eaten either at room temperature or chilled.
Can you freeze Bakewell slices?
Yes! They keep well in a sealed container for a few days, and for a bit longer in the fridge.
If you’d like to freeze them, wrap tightly and freeze for up to 3 months.
More cakes for afternoon tea
- This coconut, pineapple and banana cake is otherwise known as Hummingbird cake. Try it and be a convert for life!
- This really easy lemon mascarpone cake is perfect for birthday parties and other events.
- You can’t beat a good vanilla cupcake. But even better if they’re healthier cupcakes!
- More slices! This time it’s sticky apple and ginger cake. Yum.
- Peanut butter, banana and chocolate chip cake. Traditional in looks maybe, but not in flavour.
- Last but not least… perfect blueberry muffins! Made with Greek yoghurt and low in sugar.
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Lemon Bakewell slices
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
For the pastry
- 1¼ cups plain flour
- 3 ounces butter (6 tablespoons) chopped into small pieces
- 3 tablespoons icing sugar
- zest of 1 lemon
- 1 egg yolk plus 1 tablespoon water
For the other layers
- 3½ ounces butter (7 tablespoons) at room temperature
- ⅓ cup caster sugar
- zest of 2 lemons
- 2 large eggs
- ¾ cup ground almonds
- 2 tablespoons plain flour
- 3 tablespoons lemon curd
- 2 tablespoons flaked almonds
Instructions
- In a large bowl, quickly rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
- 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. Wrap in plastic wrap and chill for at least half an hour.
- Pre-heat the oven to 350F/180C. Line a baking tin (about 20×20 cm or 8×8 inches) with baking paper and grease it well with a little butter.
- When the pastry has chilled, roll it out so that it's a little bigger than the baking tin. Then place the baking tin on top of it and cut around it with a sharp knife. Use this square of pastry to line the bottom of your tin, making sure you push it right into the corners. Bake for 10 minutes.
- Meanwhile, make your filling. Beat together the butter, sugar and lemon zest with a handheld whisk until light and creamy-looking. Gradually add the eggs and ground almonds, then stir in any remaining ground almonds and the flour.
- Roughly spread the lemon curd over the pastry base (don’t go right to the edge, to stop the curd layer from sticking to the baking paper while cooking). Then top with the almond filling and smooth down with a spatula or the back of a metal spoon.
- Scatter over the flaked almonds, then bake for 15 to 20 minutes, until the top of the dessert is lightly golden.
- Cut into 8 slices, then serve warm with ice cream, custard or cream or cold, by itself.
[email protected] says
I’m totally obsessed with lemon desserts…and almond…and just about anything shortbread. These look divine! And love the “Bakewell” story…I’d never heard of them before- but I definitely need to try them now!
Helen says
I really hope you do try these some day, Sarah. They’re soooo good … and really not all that difficult, either. So glad you like them! 🙂
Consuelo - Honey & Figs says
I am a huge cute cafes lover as well! Too bad we don’t have lots of those in Spain 🙁 I usually order both the tea and some kind of yummilicious pastry 😉 But I don’t think I’ve ever had one of those delicous bakewell slices! Your version looks truly awesome Helen!
Happy Sunday! xxx
Helen says
Hi, Consuelo! Happy Sunday to you, too! (well, Monday now …) I remember discovering some amazing pastries in Spain when I was there for a while. Some of them looked nicer than they tasted, but there were plenty of fabulous-tasting ones, too (my favourite treat was churros, though!)
So glad you like these lemon Bakewells and I really hope you give them a go some day!
Zainab says
Oh my gosh this is pure lemon goodness!! Your hikes sound like a lot of fun and enjoying these on the trail will just be a treat.
Helen says
Thanks, Zainab! I thought you might approve of these!! 🙂
Chrissy says
I love lemon anything! Back in my college days I studied in cafes, so I was usually in one every day. Now as a grown up when I work from home, I usually find myself back there. There’s just something so comforting about it.
Helen says
Yes, I have to admit I’ve even worked from a cafe recently a few times. the chattering and clattering going on around me seems to help me to concentrate, somehow. Not as boring as working from home alone!
Lorraine @ Not Quite Nigella says
Hehe I’d put up with a hike and squabble for a bit of this slice! 😀 And I’ve got 8 huge lemons in my fridge. I think it’s time to make a slice!
Helen says
You won’t regret it, Lorraine!! 😉 (Well, I hope not!)
Jocelyn (Grandbaby Cakes) says
Awww these slices are so sunny and beautiful, they are definitely brightening my day!
Helen says
Thanks, Jocelyn! That would be my ultimate aim … to brighten up people’s days!
miss b says
I have long been a fan of bakewell
tarts and I remember my Grandma baked them quite regularly. Lemon curd is another favourite so your version sounds delicious. Thanks for the recipe.
Helen says
Oh, you’re so welcome! So glad you like them and that I reminded you of your grandma!
[email protected] TheGastronomicBong says
Yes please!! these lemon slices are calling my name.. they look uber delicious.. Yumm!!
Helen says
Thanks, Arpita … so glad you like them!
Shashi RunninSrilankan says
Oh Helen – you memories of hiking and getting lost remind me of my memories of wandering through forests near my cousins place in Sri Lanka and getting lost and trying to blame each other for the fact! 🙂
I wish we had had cafes along the way though – specially cafe’s with treats such as this delectable ones, then I am convinced, peace would have been restored! 🙂
I love cafe’s and I couldn’t resist ordering a treat! Btw, these lemony slices look and sound freakin awesome – I love the lemon in the crust!!!
Helen says
Shashi! So happy to have reminded you of Sri Lanka! Although I think I would have been a bit freaked out to be lost in a forest … at least we had our little book with the instructions in!
So glad you like the slices … I love that they have zest in the crust, too!
Denise says
I haven’t had a Bakewell tart for years, and I love the lemon curd version. You had me licking my lips half way through. On my list to make, thank you so much for the reminder.
Helen says
Hi, Denise! So happy to have you licking your lips! Do give these a try some time soon … they’re a lot easier than they look, honestly!
cheri says
Hi Helen, never heard of Bakewells, but these are truly a thing of beauty, love your presentation and of course your story!!
Helen says
Thank you so much, Cheri! I knew most readers wouldn’t have heard of Bakewells, which is why I wanted to tell the story of their origins. So glad you enjoyed it!
Laura @ Raise Your Garden says
Wonderful stories Helen, I’ll just pop in the Colin Firth version of Pride & Prejudice and eat these lemony bakewells to make myself feel better. Peak District. So jealous. When my kids get older, I’m dragging my husband on one of those walking tours across England where we eat at Pubs and look for desserts like this.
Aside from chocolate, lemon desserts are my favorite. And almonds on top, even better. Would love to sit back in Devon and devour these over a hot cup of really good coffee and a mystery novel.
Helen says
Oh, what a great idea! I haven’t seen Pride and Prejudice for ages so I think I might do that, too (it’s got to be the Colin Firth version, of course!) …
Definitely do the walking tour thing some time … there is so much beautiful countryside in England, and as it’s a pretty small country you can see quite a few different areas in a short time. OK, now this is turning into the blogging version of an infomercial. I think the UK tourist board needs to pay me for this!
So happy you like the slices, though. I hope you get to try a Bakewell Tart some day!
Jessica @ Sweet Menu says
Wow! This slice looks absolutely heavenly!
Helen says
Thanks, Jess!
marcie says
I’m a cafe or coffee shop fanatic — it’s all about a good cup of Joe for me! I rarely buy pastries anymore…don’t think they don’t tempt me….but with as much baking as I do I don’t need it. haha THESE Bakewell slices would make me do a double take however — I love lemon and they look so delicious! Pinning. 🙂
Helen says
I’m pretty much always tempted by the cakes in a coffee shop too, but usually force myself to resist. Like you, it’s not that I don’t eat treats, but these days they’re usually in the form of ‘testing’ something baked at home. Definitely #foodbloggerproblems! 🙂
Cindy @ Pick Fresh Foods says
I love your stories Helen 😀 This dessert looks delicious! I love anything lemon. Add that lusciousness onto shortbread and there is no way I can resist. Pinning
Helen says
Oh, thanks, Cindy! So glad you enjoyed the story – just a little one today! These slices were a little hard to resist, I have to say – that’s a good thing though, I guess, for the recipe!
Gayle @ Pumpkin 'N Spice says
I love going to cafes, but for me, that usually just consists of Starbucks, sad as that sounds. Rarely do I ever just enjoy a spot at a cafe for an extended period of time, mainly because they’re not so prevalent by me. Usually I can resist the baked goodies, but I do cave every once in a while. Gorgeous bars, Helen! Though I’ve never heard of bakewell, I like the name and how that came to be.I love the golden brown color and lemony colors popping out here. Such a perfect treat!
Helen says
So happy that you like these, Gayle! I love the yummy oozy colours, too! I think I probably eat more cakey type things since I started this blog, for obvious reasons, so I guess I do try to resist a little more when I go out to a coffee shop (which is quite often!)
Dannii @ Hungry Healthy Happy says
These sound amazing. I am loving lemon desserts at the moment. Perfect for summer.
Helen says
Thank you, Dannii! These are quite a ‘summery’ kind of dessert. Actually, lemon is probably my favourite flavour to put in desserts, after chocolate of course 😉 So glad you like these!
Norma | Allspice and Nutmeg says
I’ve been wanting to make a bakewell since I saw it on The Chew. I do like your lemon version better though.
Helen says
Oh, you’ve heard of Bakewells! I’m so happy about that! To be honest, Norma, you could use any flavour jam you like – raspberry would be good. You could still put the lemon zest into the batter.
Tandy | Lavender and Lime says
I have a bakewell tart scheduled on my blog Helen but made the ‘traditional’ way. Yours looks divine. Stopping at local pubs in the UK to sample ciders is a must for me 🙂
Helen says
Ahhh … British pubs! My favourite!
I can’t wait to see your traditional Bakewell tart. Let’s face it, traditional is usually best – it’s just that I had all those lemons to use up!
Eva says
Je suis en train de me baigner au lac dans le midi. J’ai vu ton dessert en fb et j’ai voulu savoir tout de suite comme toi a fait pour faire quelque chose de si bon. Tu crois que a la place de lemon curd je peux mettre une confiture? Je suis café
Helen says
Bonjour, Eva! Oui, bien sur que tu pourrais mettre une autre confiture dedans. En fait, traditionellement, ca se fait avec de la confiture a la fraise
Ahhh … tu te baignes au lac, eh? Parfait! Bonnes vacances, Eva!