Lemon and almond tarts

  • makes 6
  • A little effort

If you like Bakewell tart you'll love this lemon version. A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge. Serve warm straight from the tin or at room temperature with a nice cup of tea.


Try these lemon and almond tarts, then check out our Bakewell tart and gypsy tart.



  • ready-made sweet pastry 350g
  • butter 100g, at room temperature
  • golden caster sugar 100g
  • lemons 2, zested
  • eggs 2
  • ground almonds 75g
  • plain flour 25g
  • lemon curd 6 tbsp
  • flaked almonds 25g
  • icing sugar for dusting
  • to serve (optional)


  • Step 1

    Heat the oven to 200c/180c fan/gas 6. line six 10cm × 2cm loose-bottomed tartlet tins with the pastry, trim any excess and chill.

  • Step 2

    To make the frangipane, beat the butter, sugar and zest until creamy. Add the eggs one by one with a spoonful of the ground almonds. Mix in the remaining ground almonds and flour, Spread lemon curd over the tart bases and spoon the frangipane on top. Scatter over the flaked almonds, sit on a baking tray and bake for 25-30 minutes or until the sponge is golden and puffed. Remove from the tins and serve warm dusted with icing sugar and cream if you like.

Find more lemon dessert inspiration, ideas and recipes here. We have plenty of lemon cake recipes, as well as plenty of sweet treats and puddings.

Lemon and Blueberry Tray Bake Recipe

Nutritional Information

  • Kcals 665
  • Fat 44.1g
  • Saturates 16.1g
  • Carbs 61.4g
  • Fibre 2.5g
  • Protein 9.4g
  • Salt 0.66g