Dairy-Free Lemon Bakewell Traybake: A Decadent Layered Delight with a Citrus Twist

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:

1. For an added touch of elegance, garnish the traybake with edible flowers or lemon zest before the icing sets.
2. Consider using different patterns with the yellow icing for variety, such as swirls or dots, to create a visually appealing design.
3. Pair each serving with a sprig of fresh mint for a pop of color and a fresh taste that complements the lemon.
4. 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
• Instructions:
  1. 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.
  2. Lemon Curd: Combine all curd ingredients. Cook until thick. Pour over base and bake for 5-8 minutes.
  3. Frangipane: Whisk sugar and coconut oil. Add remaining ingredients and spread over curd. Top with almonds and bake for 20-25 minutes.
  4. 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!