On the menu: Lemon Bakewell tart

Karl Finnerty
Friday, February 8, 2013

Supplied by Karl Finnerty, head chef at Chapel Street Nursery and Children's Centre in Luton

This recipe is in the style of a Bakewell tart, has a lemon filling and is enough for four children.

225g plain flour
110g margarine
15g caster sugar
1 egg
1tsp vanilla extract
20g icing sugar

Sponge mixture
160g margarine
160g caster sugar
1 egg
160g self-raising flour
60g ground rice
130ml milk

Lemon curd
75ml lemon juice
4g lemon zest
110g caster sugar
3 eggs
80g margarine


  • Place all ingredients for the lemon curd in a pan and put on a low heat until the mixture starts to thicken.
  • Make the pastry, roll out and line a tin. Blind bake for 10-15 minutes at 160degC/325degF/Gas 2-3.
  • Spread the lemon curd over the pastry.
  • Cream the margarine with the sugar and beat in the egg.
  • Sift the flour and ground rice and add to the mixture.
  • Beat well, adding enough milk to make a mixture that spreads easily.
  • Spread this mixture over the lemon curd.
  • Bake for ten minutes at 200degC/400degF/Gas 6, then reduce to 190degC/375degF/Gas 5 for a further 20-30 minutes or until the filling is firm to the touch.

Nursery World Print & Website

  • Latest print issues
  • Latest online articles
  • Archive of more than 35,000 articles
  • Free monthly activity poster
  • Themed supplements

From £11 / month


Nursery World Digital Membership

  • Latest digital issues
  • Latest online articles
  • Archive of more than 35,000 articles
  • Themed supplements

From £11 / month


© MA Education 2021. Published by MA Education Limited, St Jude's Church, Dulwich Road, Herne Hill, London SE24 0PB, a company registered in England and Wales no. 04002826. MA Education is part of the Mark Allen Group. – All Rights Reserved