Vegan lemon Bakewell slices - these lemon curd frangipane bars are a great, zingy twist on a traditional Bakewell tart.

With a buttery shortbread base, zesty lemon curd and soft almond frangipane they are addictively good!

Lemon Bakewell slices on a sheet of baking parchment.

These insanely good vegan lemon Bakewell slices are based on my vegan lemon bars recipe. They are essentially a lemon version of Bakewell tart, but with shortbread instead of pastry, and lemon curd instead of jam.

The tangy, creamy lemon curd works so well with the buttery, crumbly shortbread and soft, sweet, almondy frangipane.

These bars would be great as part of an afternoon tea, as dessert with ice cream, or are lovely as a mid morning or afternoon pick-me-up with tea or coffee. They would also be great for Mother's day or Easter.

What Do I Need To make Vegan Lemon Bakewell Slices?

Plain flour and cornstarch: Using a mixture of plain (all-purpose) flour and cornflour (cornstarch) in the shortbread layer gives it a great texture. The cornflour is also what thickens and sets the lemon curd instead of the usual egg yolks. I do not recommend swapping it for another type of starch or flour as you will not get as good a texture.

Vegan butter: Make sure that you use a block butter rather than the spreadable kind for the best results.

Sugar: Use caster or granulated sugar. Do not swap it for liquid sugars or sweeteners. Coconut sugar will work but the curd will look more brown.

Lemons: Obviously. I use both the zest and juice for the best flavour. You will need about 4-5 medium/large lemons.

Coconut cream: Adding coconut cream gives the lemon curd a lovely creamy texture and rich flavour. I use coconut cream from a carton (Blue Dragon brand) but you can also use the solid white part from the top of a tin of chilled coconut milk.

You can swap it for cashew cream (thinned to double cream consistency) or a plant based double cream (such as Elmlea Plant Double Cream) if you prefer (I have only tested these with coconut cream).

Ground almonds: This is what forms the base of the frangipane. I believe that in the US it would be called almond flour rather than ground almonds.

Milk: I recommend using soy milk as it has the highest protein content and is best for baking. Any kind of non-dairy milk will work however, but do go for unsweetened if possible.

Baking powder: Just a smidge in the frangipane to replace the lift that would usually be provided by the eggs.

Almond extract: Without it I don't think that the tart would taste almondy enough so don't omit it.

Flaked almonds: This is optional but I like to scatter some flaked almonds over the tart before baking; mostly just to make it look nice, but also to provide some textural contrast to the soft filling.

Close up of a vegan lemon Bakewell slice.

How To Make Vegan Lemon Bakewell Slices:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Start by making the shortbread. Whisk together the vegan butter and the caster sugar with an electric mixer until it is light and fluffy.

Sift together the plain flour and cornflour then add them to the butter mixture. Stir until it forms a dough.

Step 1, a three image collage of making the shortbread dough.

Tip the dough into a lined 23 cm / 9 in square cake tin and use your hands to pack it down as firmly and as evenly as possible.

Bake the shortbread for about 30 mins until it is golden brown.

Step 2, a three image collage of pressing the dough into the tin and baking the shortbread.

While the shortbread is baking prepare the lemon curd. Place the cornflour in a saucepan and gradually whisk in the lemon juice. Whisk in the lemon zest, sugar and coconut cream.

Place the pan over a medium heat and stir constantly until it comes up to the boil and thickens.

Remove from the heat and add the butter, stir until it has dissolved then straight away pour the lemon curd over the baked base.

Step 3, a two image collage of adding the butter to the curd and pouring it over the shortbread.

Spread it level and leave to cool for about 30 minutes until it is set.

To make the frangipane, whisk together the ground almonds, plain flour, cornflour, baking powder and sugar.

Add the milk, melted butter, lemon zest and almond extract and whisk until smooth.

Step 4, a two image collage of making the frangipane.

Spoon the frangipane on top of the set curd and spread it level, scatter over some flaked almonds if you like.

Bake for 40-45 minutes.

A 2 image collage of the bars before and after baking.

Vegan lemon Bakewell slices on a sheet of baking parchment with a bowl of flaked almonds.

Top Tips:

All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

Use fresh lemons, not bottled lemon juice for the best flavour. It will work, it just doesn't taste quite the same I think.

You need to use a non-reactive saucepan to make the lemon curd, ie stainless steel, NOT aluminium or copper as the acid in the lemons will react with the pan and turn your curd green.

You can swap the lemon curd for jam for a more traditional Bakewell slice.

I haven't tested it gluten-free, but I think that a GF flour blend would work in both the shortbread and frangipane; add ¼ teaspoon of xanthan gum to each if your blend doesn't already contain it. The lemon curd is already gluten-free.

These lemon Bakewell slices are best eaten on the day they are baked. They will keep for about 2 days in an airtight container at cool room temperature but the shortbread will absorb moisture from the lemon curd and become soft.

More Vegan Frangipane Recipes:

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 1 vote