Lemon Bakewell Slices
on Mar 18, 2021, Updated May 30, 2023
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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.
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!
- Make either this really easy lemon mascarpone cake or this delicious sticky lemon curd cake (with blueberries) for a birthday party or other event.
- You can’t beat a good vanilla cupcake. But even better if they’re healthier cupcakes!
- More easy slices! Choose from no-bake caramel shortbread, Biscoff blondies or 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.
Got lemon curd to use up? Check out this list of best lemon curd dessert recipes!
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Lemon Bakewell slices
Equipment
Ingredients
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.
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!
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! 🙂
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
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!
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.
Thanks, Zainab! I thought you might approve of these!! 🙂
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.
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!
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!
You won’t regret it, Lorraine!! 😉 (Well, I hope not!)
Awww these slices are so sunny and beautiful, they are definitely brightening my day!
Thanks, Jocelyn! That would be my ultimate aim … to brighten up people’s days!
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.
Oh, you’re so welcome! So glad you like them and that I reminded you of your grandma!
Yes please!! these lemon slices are calling my name.. they look uber delicious.. Yumm!!
Thanks, Arpita … so glad you like them!
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!!!
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!
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.
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!