Lemon Bakewell slices
Makes: 24
Prep time: 25 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Lemon Bakewell slices
With a buttery shortbread base topped with lemon curd, a light and fluffy lemon frangipane and crunchy flaked almonds, these lemon Bakewell slices are “simply the zest” - and easy to make gluten free
Makes: 24
Prep time: 25 minsTotal time: 
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Nutritional information (per slice)
Calories
281Kcal
Fat
17gr
Saturates
9gr
Carbs
28gr
Sugars
16gr
Fibre
1gr
Protein
4gr
Salt
0.4gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
For the base
- 170g soft butter, plus extra to grease
- 80g caster sugar
- 250g gluten-free plain flour
- 1⁄4 tsp xanthan gum
For the sponge
- 200g soft butter
- 200g caster sugar
- zest of 2 lemons
- 1⁄2 tsp almond extract (optional)
- 3 medium eggs
- 100g gluten-free self-raising flour
- 100g ground almonds
- 1 tsp gluten-free baking powder
- 1⁄4 tsp xanthan gum
- 200g lemon curd (shop-bought or homemade)
- 25g flaked almonds
- icing sugar, to dust (optional)
Step by step
How to store
The lemon slices keep for up to 1 week in an airtight container, or can be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line a 20cm x 30cm traybake tin.
- Cream together the butter and sugar for the base until light and fluffy, then mix in the gluten-free plain flour, xanthan gum and a pinch of salt, just until it starts to come together. Use your hands to bring it all together as a dough.
- Press evenly into the prepared tin and prick all over with a fork. Bake for 15-20 minutes until the edges are very slightly golden. Set aside to cool.
- For the sponge, cream the butter and sugar until light and fluffy. Add the lemon zest, almond extract (if using) and the eggs, one at a time, mixing between each addition.
- Mix in the gluten-free self-raising flour, ground almonds, baking powder, xanthan gum and a pinch of salt until well combined.
- Spread the lemon curd evenly over the cooled base then top with the sponge mixture, making sure it goes all the way to the edges.
- Scatter over the flaked almonds and bake for 30-35 minutes until fully cooked, golden on top and the sponge is no longer wobbling.
- Allow to cool fully in the tin, then slice into bars. Finish with a dusting of icing sugar, if you like.
