crisp shortcrust pastry topped with tangy lemon curd and a sweet lemon frangipane (that’s a posh name for almond-based cake!) Classics are always good, but this citrus twist on a traditional Bakewell tart is a real winner!
If you like Bakewell tart you& 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.