Zingy Lemon Bakewell Bars

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Zingy Lemon Bakewell Bars

Calling all lemon lovers! This recipe for Zingy Lemon Bakewell Bars takes the classic tea time treat to a whole new level. Imagine a buttery shortbread crust cradling a layer of tangy homemade lemon curd, all crowned with a sweet and nutty almond frangipane. Each bite is a burst of bright citrus flavor balanced by the richness of almonds and butter.

This recipe is surprisingly easy to make at home. Simple pantry staples transform into a delightful dessert perfect for afternoon tea parties, potlucks, or a sweet treat anytime. Plus, it offers options for customization! Don’t have almond flour? Grind up some blanched almonds in your food processor. Craving an extra decadent touch? Brown the butter for the shortbread crust for a deeper flavor profile.

For those who love a little something extra, a simple glaze made with powdered sugar, milk, and a touch of lemon zest adds a beautiful finishing touch. No matter how you choose to personalize them, these Zingy Lemon Bakewell Bars are sure to impress with their vibrant flavors and stunning presentation. So, ditch the store-bought treats and whip up a batch of sunshine in your own kitchen today!

Questions I often get asked about this recipe:

Can I use store-bought lemon curd?
Absolutely! This saves time, but homemade curd offers a fresher and more intense flavor.

I don’t have almond flour. What can I use instead?
You can grind blanched almonds in a food processor until finely ground. Alternatively, use all-purpose flour for the frangipane, but the almond flavor will be less pronounced.

What can I use instead of almond extract?
If you don’t have almond extract, you can omit it altogether. However, a splash of vanilla extract would be a nice substitute.

How long do the bars last?
The bars can be stored at room temperature in an airtight container for up to 3 days.

Can I freeze the bars?
Yes! Once completely cool, wrap the bars tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

What you need to make Zingy Lemon Bakewell Bars:

For the Shortbread Crust:

1 cup (2 sticks) unsalted butter, softened

½ cup powdered sugar

1 large egg yolk

2 ½ cups all-purpose flour

Zest of 1 lemon

For the Lemon Curd:

¾ cup granulated sugar

3 large eggs

2 tablespoons cornstarch

¼ cup unsalted butter

Juice of 2 lemons

For the Almond Frangipane:

½ cup unsalted butter, softened

½ cup granulated sugar

1 large egg

1 cup almond flour

¼ cup all-purpose flour

½ teaspoon almond extract

For the Glaze:

1 cup powdered sugar

2-3 tablespoons milk

Zest of ½ lemon

How to make it:

Make the Shortbread Crust: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper. In a large bowl, cream together butter and powdered sugar until light and fluffy.

Beat in egg yolk. In a separate bowl, whisk together flour and lemon zest. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Press the dough evenly into the bottom of the prepared pan. Bake for 15-20 minutes, or until golden brown.

Make the Lemon Curd: In a medium saucepan, whisk together sugar, eggs, and cornstarch. Stir in lemon juice and butter. Cook over medium heat, whisking constantly, until mixture thickens and bubbles. Remove from heat and let cool slightly.

Make the Almond Frangipane: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg. In a separate bowl, whisk together almond flour and all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in almond extract.

Assemble the Bars: Once the shortbread crust has cooled slightly, spread the lemon curd evenly over the top. Dollop spoonfuls of the almond frangipane over the lemon curd, spreading it out gently to create a swirled pattern. Bake for 25-30 minutes, or until the frangipane is golden brown.

Make the Glaze (Optional): In a small bowl, whisk together powdered sugar, milk, and lemon zest until smooth. Drizzle the glaze over the cooled bars.

Let cool completely before cutting into squares and enjoy!

Tips:

For a richer flavor, use brown butter for the shortbread crust. Simply melt the butter over medium heat, swirling occasionally, until it turns golden brown and releases a nutty aroma. Let cool slightly before using.

If you don’t have almond flour, you can grind blanched almonds in a food processor until finely ground.

The bars can be stored at room temperature in an airtight container for up to 3 days.

Latest Reviews:

Five stars! This recipe is a winner! The lemon curd is absolutely divine – perfectly tart and bursting with sunshine flavor. The almond frangipane adds a wonderful nutty richness that complements the lemon beautifully. The shortbread crust is buttery and crumbly, just the way I like it. I will definitely be making these bars again and again. Leo T.

These Zingy Lemon Bakewell Bars are a delightful change from the usual. I loved the easy-to-follow instructions and how everything came together so smoothly. The glaze adds a nice finishing touch, but the bars are delicious even without it. They were a big hit at my potluck, and everyone wanted the recipe! Thanks for sharing such a fantastic recipe! Candice O.

This recipe is a lifesaver for anyone who loves lemon desserts. I don’t usually bake complicated things, but these bars were surprisingly easy to make. The brown butter in the crust adds a depth of flavor that takes them over the top. I skipped the glaze this time, but I might try it next time for a little extra pizazz. Overall, a fantastic recipe that is both delicious and impressive! Toby E.

Printable Recipe:

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