Lemon bakewell tart

A delicious riff on the traditional Bakewell Tarts, except these have a lush lemon curd filling along with a lemon almond frangipane topping.

The only thing sweeter than these marzipan cakes are the people you'll share them with.

Lemon Bakewells are such a nice spring and summer alternative to a traditional bakewell tart. They have so much flavour and are light and zesty, perfect for a nice afternoon tea in the sunshine.

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.

Official website of Nancy Birtwhistle, Winner of the Great British Bake Off 2014 - Get free recipes, latest news and updates from Nancy

Trust us, when we say this lemon bakewell tart bakes well, it bakes so well!

I used lemon curd as I realised after I started making it that I didn't have any jam. It worked a treat, complementing the richness of the almond filling.

Enjoy Winter Minestrone One-Pot. A hearty and warming soup with seasonal vegetables, ideal for a comforting meal during colder months.

A twist on the classic cherry bakewell, these mini citrus-flavoured pies are an elegant dessert choice

This is a recipe for a lemon bakewell tart, traditionally this is made with raspberry jam, but the zing of lemon curd really works. Also I've added icing to the top, some recipes just have a sprinkling of flaked almonds, but I really like the icing on top.