Irresistible Vegan Lemon Bakewell Slices: A Zesty Twist on a British Classic

Prepare to be enchanted by these incredible Vegan Lemon Bakewell Slices! This recipe offers a bright, zingy, and utterly delicious twist on the beloved traditional Bakewell tart. Imagine a rich, buttery shortbread base, topped with a vibrant, zesty lemon curd, and crowned with a soft, sweet, almond-infused frangipane. These bars are not just a dessert; they’re an experience – wonderfully addictive and perfect for any occasion.

Forget everything you thought you knew about classic Bakewell tarts. While they traditionally feature a pastry base, jam, and frangipane, our vegan rendition introduces a delightful shortbread foundation and a tangy lemon curd layer, elevating the flavors to a new level. The combination of crumbly shortbread, refreshing lemon, and nutty almond frangipane creates a harmonious symphony of tastes and textures that will leave you craving more.

These insanely good vegan lemon Bakewell slices draw inspiration from classic lemon bar recipes but infuse them with the delightful almond notes of a Bakewell. They offer a unique dessert experience, essentially a lemon-infused Bakewell tart reimagined as convenient bars. The buttery shortbread replaces traditional pastry, and bright lemon curd takes the place of typical jam, resulting in a truly exceptional treat.

The delightful interplay of flavors is what makes these bars so special. The tangy, creamy lemon curd provides a refreshing counterpoint to the rich, crumbly shortbread, while the soft, sweet, and distinctly almondy frangipane ties everything together with its comforting warmth. Each bite delivers a burst of citrus, a hint of nutty sweetness, and a satisfying textural contrast.

These versatile bars are perfect for a variety of occasions. They shine as a sophisticated addition to an afternoon tea spread, can be served as a delightful dessert with a scoop of vegan vanilla ice cream, or simply enjoyed as a mid-morning or afternoon pick-me-up alongside your favorite tea or coffee. Their vibrant flavor and elegant presentation also make them ideal for special celebrations like Mother’s Day or Easter gatherings, where a touch of homemade sweetness is always appreciated.

Essential Ingredients for Your Vegan Lemon Bakewell Slices

Creating these delectable bars requires a few key ingredients, each playing a vital role in achieving the perfect flavor and texture. Here’s a detailed look at what you’ll need:

• Plain Flour (All-Purpose Flour) and Cornflour (Cornstarch): This combination is crucial for the shortbread base. The plain flour provides structure, while the cornflour contributes to that wonderfully tender, melt-in-your-mouth shortbread texture. In the lemon curd, cornflour acts as the primary thickening agent, replacing the traditional egg yolks to achieve a beautifully smooth and firm curd. For the best results, avoid substituting cornflour with other starches or flours, as it may compromise the delicate texture.
• Vegan Block Butter: The quality of your vegan butter significantly impacts the outcome, especially for the shortbread. Always opt for a block-style vegan butter rather than the spreadable kind found in tubs. Block butters have a higher fat content and firmer consistency, which is essential for achieving the crisp, flaky texture of classic shortbread and the richness in the frangipane.
• Caster or Granulated Sugar: Sugar is used in all three layers of these Bakewell slices, providing sweetness and contributing to texture. Caster sugar, with its finer crystals, dissolves easily, resulting in a smoother curd and a more tender shortbread. Granulated sugar can also be used. It is important not to swap these for liquid sugars or artificial sweeteners, as they can alter the structure and consistency of the bake. While coconut sugar can work, be aware that it will impart a brownish hue to the lemon curd, affecting its vibrant yellow color.
• Lemons: As the star of the show, fresh lemons are indispensable. You’ll need both the finely grated zest and the freshly squeezed juice for the most authentic and intense lemon flavor. The zest contains aromatic oils that add depth and brightness, while the juice provides the essential tang. Plan to use about 4-5 medium to large lemons to yield the required amount of juice and zest.
• Coconut Cream: This ingredient is key to achieving the luxurious, creamy texture and rich mouthfeel of the vegan lemon curd. Using full-fat coconut cream from a carton (such as the Blue Dragon brand) is ideal. Alternatively, you can chill a can of full-fat coconut milk and scoop out the thick, solid white cream from the top. If you prefer, you can substitute coconut cream with homemade cashew cream (thinned to a double cream consistency) or a plant-based double cream (like Elmlea Plant Double Cream), though these have only been tested with coconut cream.
• Ground Almonds (Almond Flour): These form the rich and moist base of the frangipane layer. In many regions, particularly the US, ground almonds are often referred to as almond flour. Ensure you use finely ground almonds for a smooth frangipane texture.
• Unsweetened Non-Dairy Milk: Milk is incorporated into the frangipane to achieve the correct consistency. Soy milk is often recommended for baking due to its higher protein content, which can contribute to a better structure. However, any unsweetened non-dairy milk (such as almond or oat milk) will work well.
• Baking Powder: A small amount of baking powder is included in the frangipane recipe. This acts as a leavening agent, providing a slight lift and lightness to the frangipane, effectively replacing the aerating properties that eggs would typically provide in a non-vegan recipe.
• Almond Extract: This powerful extract is non-negotiable for authentic Bakewell flavor. Without it, the frangipane would lack that distinctive, rich almond aroma and taste. Do not omit it if you want that classic profile.
• Flaked Almonds: These are an optional but highly recommended topping. Scattering a handful of flaked almonds over the frangipane before baking adds a beautiful visual appeal and introduces a wonderful textural contrast to the soft filling once baked. They toast beautifully, adding a subtle crunch and nutty flavor.

Step-by-Step Guide to Making Vegan Lemon Bakewell Slices

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

Embark on your baking journey with confidence using this detailed step-by-step guide:

1. Prepare Your Pan: Begin by preheating your oven to 180°C/160°C fan/350°F/gas mark 4. Lightly grease a 23cm / 9inch square cake tin. Crucially, line it with baking parchment, ensuring that you leave a generous overhang on two sides. This overhang will act as a sling, making it much easier to lift the baked bars out of the tin later without damage.
2. Craft the Shortbread Base: In a large mixing bowl, combine the slightly softened vegan block butter and caster sugar. Using an electric mixer, beat them together until the mixture is light, creamy, and visibly fluffy. In a separate bowl, sift together the plain flour and cornflour (cornstarch) to remove any lumps and ensure even distribution. Gradually add the dry flour mixture to the creamed butter and sugar. Stir with a spatula until a cohesive dough forms. Don’t be alarmed if it seems a bit dry at first; continue stirring, and it will eventually come together.

3. Bake the Shortbread: Transfer the prepared shortbread dough into your lined cake tin. Using your hands or the back of a spoon, press the dough down very firmly and as evenly as possible across the base of the tin. This ensures a compact and stable base. Bake the shortbread for approximately 30 minutes, or until it turns a beautiful golden brown. If the shortbread puffs up slightly during baking, gently press it back down with the back of a spoon immediately after removing it from the oven.

4. Prepare the Lemon Curd: While the shortbread is baking, begin making the vibrant lemon curd. In a non-reactive saucepan (stainless steel is ideal; avoid aluminum or copper to prevent discoloration), place the cornflour. Gradually whisk in the lemon juice until you have a smooth, lump-free paste. Then, whisk in the lemon zest, sugar, and coconut cream.
5. Cook and Set the Curd: Place the saucepan over a medium heat. Stir the mixture constantly with a whisk or spatula. It’s crucial to keep stirring to prevent scorching and ensure even thickening. Continue until the curd comes to a boil and visibly thickens to a rich, luscious consistency. Remove the pan from the heat immediately.
6. Finish the Curd and Layer: Add the remaining vegan block butter to the hot lemon curd and stir until it has completely dissolved and incorporated, making the curd extra smooth and glossy. Without delay, pour the hot lemon curd evenly over the freshly baked shortbread base. Spread it level with a spatula. Allow the lemon curd layer to cool and set for about 30 minutes at room temperature.

7. Whip Up the Frangipane: While the lemon curd sets, prepare the frangipane. In a clean bowl, whisk together the ground almonds (almond flour), plain flour, cornflour, baking powder, and sugar until well combined.
8. Combine Wet and Dry: To the dry frangipane mixture, add the non-dairy milk, melted vegan block butter, fresh lemon zest, and almond extract. Whisk everything together until the mixture is completely smooth and uniform.

9. Assemble and Bake: Carefully spoon the smooth frangipane mixture on top of the set lemon curd layer. Gently spread it out evenly with a spatula, ensuring the entire lemon layer is covered. If desired, scatter a generous handful of flaked almonds over the top for added texture and visual appeal.
10. Final Bake: Return the tin to the preheated oven and bake for an additional 40-45 minutes. The Bakewell slices are ready when the frangipane layer is golden brown and a skewer inserted into the center (making sure not to pierce the lemon curd layer) comes out clean or with only a few moist crumbs, but no wet batter.

11. Cool and Serve: Once baked, remove the tin from the oven and allow the Bakewell slices to cool in the tin for at least 30 minutes. This crucial step allows the layers to set properly. After 30 minutes, use the overhanging baking parchment to carefully lift the entire slab of Bakewell out of the tin and transfer it to a wire rack to cool completely. Once fully cold, slice into desired bars or squares. While they are delicious on the day they are baked, they will keep well for a couple of days (see storage tips below).

Expert Baking Tips for Perfect Vegan Lemon Bakewell Slices

Achieving bakery-quality vegan Bakewell slices is easier than you think with these helpful tips:

• Embrace Metric Measurements and a Digital Scale: For all baking endeavors, and especially for this recipe, using metric measurements with a digital kitchen scale is highly recommended over volumetric cup conversions. Baking is a science, and grams provide far more accuracy and consistency, leading to superior and more predictable results every time. It’s also often less messy!
• Fresh Lemons are Non-Negotiable: While bottled lemon juice might seem convenient, it simply cannot replicate the bright, complex, and intensely fresh flavor of real lemons. For the very best lemon curd, always opt for freshly squeezed lemon juice and freshly grated zest. The difference in taste is truly remarkable.
• Use a Non-Reactive Pan for the Curd: This is a crucial detail for the lemon curd. Always use a non-reactive saucepan, such as one made from stainless steel or enamel-coated cast iron. Avoid aluminum or copper pans when making acidic mixtures like lemon curd, as the acid can react with the metal, potentially causing your beautiful yellow curd to turn an unappetizing greenish hue.
• Customize Your Bakewell: While this recipe celebrates lemon, feel free to experiment! If you prefer a more traditional Bakewell flavor, you can easily swap the lemon curd for your favorite fruit jam – raspberry or apricot would be classic choices. This allows you to enjoy the same delicious shortbread and frangipane combination with a different fruity layer.
• Gluten-Free Adaptation: Although this recipe has not been extensively tested with gluten-free ingredients, it’s generally adaptable. If you wish to make these bars gluten-free, a good quality gluten-free all-purpose flour blend should work for both the shortbread and the frangipane. If your chosen blend does not already contain xanthan gum, add ¼ teaspoon to both the shortbread dough and the frangipane mixture to help with structure and binding. The lemon curd itself is naturally gluten-free.
• Storage Best Practices: These lemon Bakewell slices are truly at their absolute best when enjoyed on the day they are baked, when the shortbread is crisp and the frangipane is perfectly fresh. However, they will keep well for approximately 2 days if stored in an airtight container at a cool room temperature. Be aware that over time, the shortbread base will absorb moisture from the lemon curd, causing it to soften slightly. For longer storage, you can freeze individual slices in an airtight container for up to 1-2 months. Thaw at room temperature before serving.

Frequently Asked Questions (FAQs)

What is a Bakewell slice, and how is this vegan lemon version different?

A Bakewell slice is a variation of the traditional British Bakewell tart, typically featuring a shortcrust pastry base, a layer of jam, and an almond-flavored frangipane topping, often finished with flaked almonds or glacé icing. Our vegan lemon Bakewell slices offer a delightful twist: they use a rich, buttery vegan shortbread base instead of pastry, and a bright, tangy homemade vegan lemon curd in place of jam. The frangipane remains true to form, providing that essential nutty sweetness, all while being entirely plant-based.

Can I make these vegan lemon Bakewell slices ahead of time?

Yes, you can prepare these a day in advance. While they are truly at their peak on the day of baking with a crisp shortbread, they will still be delicious the next day. Store them in an airtight container at cool room temperature. Be mindful that the shortbread may soften slightly due to moisture absorption from the lemon curd over time.

Can I freeze these Bakewell bars?

Absolutely! These vegan lemon Bakewell slices freeze quite well. Once completely cooled, slice the bars into individual portions. Wrap each slice tightly in parchment paper or plastic wrap, then place them in an airtight freezer-safe container or bag. They can be frozen for up to 1-2 months. To enjoy, simply thaw them at room temperature for a few hours before serving.

What if I don’t have coconut cream? Are there substitutes?

Coconut cream provides a wonderful richness and texture to the lemon curd. If you don’t have it, you can try using a homemade cashew cream (ensure it’s thinned to the consistency of double cream) or a store-bought plant-based double cream (like Elmlea Plant Double Cream). While these alternatives will work, the exact flavor and texture might vary slightly, as the recipe has been specifically developed and tested with coconut cream.

Why is using a non-reactive saucepan important for the lemon curd?

Lemon juice is highly acidic, and it can react with certain metals, particularly aluminum or unlined copper. This reaction can cause a metallic taste and, more noticeably, can turn your beautiful yellow lemon curd an unappetizing greenish color. Using a non-reactive pan, such as stainless steel, glass, or enamel-coated cookware, prevents this chemical reaction, ensuring your lemon curd maintains its vibrant color and pure flavor.

Can I use almond flour instead of ground almonds?

Yes, ground almonds and almond flour are often used interchangeably, especially in the US. For this recipe, you’ll want finely ground almonds to achieve a smooth and consistent frangipane texture. If your “almond flour” is very coarse, it might slightly alter the texture of the frangipane.

More Delicious Vegan Frangipane Recipes:

• Vegan Apricot Frangipane Tart
• Vegan Cherry Bakewells
• Pistachio Cherry Frangipane Tart
• Classic Vegan Bakewell Tart
• Blueberry Frangipane Tarts
• Mincemeat Frangipane Tart

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