At Winmark Wines, we celebrate the harmonious blend of fresh, locally sourced ingredients that transform simple recipes into something very special. Today, we bring you a classic dessert with a citrusy twist—our Lemon Bakewell Tart, crafted with the freshest lemons from our own winery and sweetened with our very own honey.

This Lemon Bakewell Tart combines the buttery goodness of traditional shortcrust pastry with the tangy brightness of lemons, delivering a dessert that is as refreshing as it is indulgent. The subtle sweetness of our home-produced honey complements the tartness of the lemons, making this dessert a perfect pairing with our wine.

Ingredients

85g butter, at room temperature
Zest of 1 lemon
50g icing sugar
1 egg yolk
200g plain flour, plus extra for dusting

FOR THE FILLING:

Zest of 2 lemons
100g butter, at room temperature
100g honey
2 large eggs
85g ground almonds
25g plain flour
6 tbsp lemon curd
25g flaked almonds
Icing sugar, for dusting

Method

3. In a bowl, beat together the butter, lemon zest, and honey until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the ground almonds and flour until well combined.

4. Spread the lemon curd evenly over the cooled pastry base. Pour the frangipane mixture on top, smoothing it out with a spatula. Sprinkle the flaked almonds over the filling for a delightful crunch.

5. Bake the tart for 25-30 minutes, or until the top is golden and the filling is set. Remove from the oven and allow to cool. Dust with a light sprinkle of icing sugar before serving.