Lemon Bakewell Tarts
Inspired by techniques from BBC Good Food Team.
Little lemon bakewells: lemony sweet pastry cases spread with lemon curd, filled to the brim with a zesty almond sponge, scattered with flaked almonds and baked until lightly golden.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low salt: 0.12 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 82 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
34.4 g per serving
68.8 % of the 50 g daily maximum · 137.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- rolling pin
- six 10 cm loose-bottomed tart tins (2 cm deep)
- mixing bowl
- electric whisk
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 651 kcal |
| Protein | 11.2 g |
| Carbohydrate | 68.9 g |
| of which sugars | 35.5 g |
| of which free sugars | 34.4 g |
| Fat | 38 g |
| of which saturates | 18 g |
| Fibre | 3.4 g |
| Salt | 0.1 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
