Experience the delightful layers of this Dairy-Free Lemon Bakewell Traybake, a sumptuous treat that combines the richness of frangipane with the zesty sharpness of homemade lemon curd, all resting on a buttery shortbread base. This dessert is masterfully crafted to offer a textural contrast and a harmonious blend of flavors, enhanced with a visually stunning icing technique. Each component is dairy-free, making it a wonderful choice for those adhering to vegan or dairy-free diets without sacrificing the luxurious taste of a classic Bakewell.
Why You'll Love This: The appeal of this traybake lies in its complex layers and flavors. The shortbread base provides a crumbly, buttery foundation which perfectly complements the creamy, tart lemon curd and the sweet, nutty frangipane topping. The almond extract and flaked almonds add a delightful crunch and depth of flavor that almond lovers will adore. This dessert is not only a treat for the taste buds but also for the eyes, with its beautifully feathered icing creating an elegant finish.
Perfect Occasion: This Lemon Bakewell Traybake is perfect for a range of occasions. Serve it at a festive brunch, as a sophisticated dessert at dinner parties, or bring it along to a potluck to impress. It's especially suitable for celebrations like Mother's Day, Easter, or spring gatherings where a lighter, citrus-infused dessert is desired. It also makes a thoughtful homemade gift for friends and family during the holidays or special occasions.
Decoration Tips:
- For an added touch of elegance, garnish the traybake with edible flowers or lemon zest before the icing sets.
- Consider using different patterns with the yellow icing for variety, such as swirls or dots, to create a visually appealing design.
- Pair each serving with a sprig of fresh mint for a pop of color and a fresh taste that complements the lemon.
- If serving at a party, consider adding small lemon-themed decorations around the dessert table to enhance the theme.
- Ingredients:
- Shortbread Base:
- 120g plain flour
- 70g caster sugar
- Zest of half a lemon
- 115g dairy-free block butter, cold and cubed
- Lemon Curd:
- 80g lemon juice
- 125g coconut milk (cream only)
- 125g caster sugar
- 3 tablespoons cornflour
- Pinch of turmeric or yellow food gel (optional)
- Frangipane:
- 130g caster sugar
- 6 tablespoons melted coconut oil
- 60g plain flour
- 6 tablespoons dairy-free milk
- 2 teaspoons cornflour
- 3 teaspoons lemon juice
- 1/2 teaspoon almond extract
- 1 tsp baking powder
- 250g ground almonds
- 1 tablespoon flaked almonds (optional)
- Icing:
- 300g icing sugar
- 3 tablespoons aquafaba
- 1 teaspoon lemon juice
- Yellow food gel
- Shortbread Base:
- Instructions:
- Base: Mix flour, sugar, and lemon zest. Rub in cold butter to form dough. Press into a lined tin and bake at 180℃ for 18 minutes.
- Lemon Curd: Combine all curd ingredients. Cook until thick. Pour over base and bake for 5-8 minutes.
- Frangipane: Whisk sugar and coconut oil. Add remaining ingredients and spread over curd. Top with almonds and bake for 20-25 minutes.
- Icing: Mix icing ingredients to a paste. Color some icing yellow and pipe designs. Use a skewer for feathering. Set before cutting.
Enjoy this beautiful and tantalizing Dairy-Free Lemon Bakewell Traybake, where every bite brings a burst of lemon and a whisper of almond!