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Lemon Drizzle Bakewell Tart


15 min




5 to 10




A delightful twist on a classic favourite – the Lemon Drizzle Bakewell Tart. This heavenly treat combines the rich, buttery almond filling of a traditional Bakewell tart with a zesty lemon, enclosed in a buttery pastry shell.

made using

Lyle’s Golden Syrup Tin

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Lemon Drizzle Bakewell Tart


Step 1

Lightly grease a 9-inch tart tin.

Step 2

Lightly dust the worksurface with some flour, and roll out the pastry block so it's bigger than the tart tin and roughly a thickness of £1 coin. Carefully place the rolled pastry in the tin and use your fingertips to press it into the sides and base of the tin. Trim off any excess pastry and prick the base of the tart with a fork.

Step 3

Place in the fridge for 30 minutes, while you prepare the filling. Preheat the oven to 180C (170C fan).

Step 4

Beat the butter and sugar together until light and fluffy. Add Lyle’s Golden Syrup and mix well. Next, beat in the eggs one at a time, then add the lemon juice and lemon zest. Stir in the ground almonds and mix well to combine.

Step 5

Remove the pastry from the fridge and blind bake for 15minutes, then remove the baking paper and baking beans from the top and return to the oven to bake for another 10 minutes, until it is crisp and lightly golden.

Step 6

Spread the lemon curd over the base of the baked tart case, leaving a small border around the outside edge.

Step 7

Spoon the frangipane mixture on top and use a spatula or a back of the spoon to spread it in an even layer.

Step 8

Bake for 30 minutes until the filling is golden and springy to the touch. Leave to cool completely in the tin.

For the drizzle:

Step 1

Remove the tart from the tin and place on a serving plate.

Step 2

Mix the icing sugar and lemon juice together in a small bowl to make a thick but pipeable icing. If the icing is too thin, add another spoonful of icing sugar, if it’s too thick add a little lemon juice, until you reach the right consistency.

Step 3

Drizzle or pipe the icing over the tart, sprinkle with chopped pistachios (optional), slice and enjoy!

Ingredients – 1 items



For the pastry:

Block of shortcrust pastry

shop brought or homemade

500 g

For the tart filling:


Unsalted butter, softened

100 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Caster Sugar

50 g

Lyle’s Golden Syrup

50 g

Large eggs


Lemon juice

2 tbsp

Lemon zest


Ground almonds

130 g
Lemon curd

Lemon curd

4 tbsp

For the drizzle:

Fairtrade Cane Icing Sugar

Icing sugar

100 g

Lemon juice

2 tbsp

Chopped pistachios

for decorating (optional)

small handful

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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