Gluten-Free Lemon Bakewell Tart

18 Jul

Perhaps you remember my first foray into the world of Bakewell Tarts, back in October? Well, it was time to feed my addiction again and with half a jar of lemon curd needing to be used up in my fridge – that settled me on the idea of a Lemon Bakewell Tart. After all, lemon juice is an ingredient in traditional marzipan, so this is a match made in heaven! This is a totally different flavour, a little lighter for summer and is delicious to me. You just cannot beat the light, crisp, buttery texture of this homemade pastry topped with zingy lemon and heavenly frangipane. OK, I’ll admit that one of the hottest days of summer wasn’t the best day to choose to make pastry! But, even when it went into the pie dish looking like a disaster, it came out tasting like perfection. I kept this recipe very simple, as I was just trying to use up some items from my cupboard before I go on holiday, but I have suggested some additions below to amp up the lemon flavour. Just make sure you chill your pastry in this warm weather and don’t add too much liquid. I was going to pop this in the freezer, but I’m not sure it’s going to make it that far šŸ˜›


For the sweet shortcrust pastry

  • 225g/8oz gluten free plain flourĀ plus extra for dusting
  • 1 tsp Xanthan Gum
  • 150g/5Ā½oz unsalted butter,Ā chilled
  • 25g/1oz icing sugar
  • 1 egg,Ā beaten

For the filling

  • 150g/5Ā½oz unsalted butter,Ā softened
  • 150g/5Ā½oz caster sugar
  • 150g/5Ā½oz ground almonds
  • 1 egg,Ā beaten
  • 1 tsp almond extract
  • 1/2 jar of lemon curd (I used Sainsbury’s Basics)

You could decorate it with flaked almonds or make a little lemon flavoured glace (water) icing. You could also add lemon zest to the pastry.


  1. Ā First, make your pastry.Ā SieveĀ the flour into a bowl and rub in the butter using your fingertips or with a pastry blender, until the mixture resembles fine breadcrumbs. Sieve in theĀ icing sugar and stir it through. Add the beaten egg and 2-3 tablespoons of cold water, mixing to form soft dough.

  2. Chill the dough in the fridge for 30 minutes. I find this makes gluten-free pastry slightly easier to roll out.
  3. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Or, if you are having problems (as I often do with gluten-free pastry) roll it out between 2 sheets of baking paper or clingfilm. I tried to turn mine over, into the pie dish but it got a bit crumpled! I patched the holes and it tasted great! Line a 23cm/9in fluted pie dish with the pastry.
  4. If you havenā€™t already got baking paper on it, lineĀ the pastry case with non-stick baking paper and fill with ceramic baking beans or uncooked rice. Bake it blind for 15 minutes, then remove the beans and paper and cook for a further 5-10 minutes to dry out the base. Set aside to cool a little before adding the filling.

  5. For the filling, spread the base of the pastry case with 1/2 jar of lemon curd.

  6. Cream the butter and sugar together until pale and fluffy. I used my Kenwood stand mixer with the K-beater. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case, on top of the lemon curd and smooth the surface using a palette knife.

  7. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 45 minutes to 1 hour, until golden-brown and a skewer inserted in the centre comes out clean. The lemon curd seems to take longer to set. You may need to reduce the oven temperature if it’s browning too fast. Remove from the oven and leave to cool completely in the tin.


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