Judy Finnegan’s favourite recipe for a homemade sweet treat is this delicious Lemon Bakewell Tart. The TV star shared her secrets for this family favourite with Macmillan, “Serve warm as a dessert with clotted cream or cold with a cup of Earl Grey tea. Also no need to blind bake any pastry here!”


We wonder if this is the dessert that Chloe asks her mum to bake whenever she goes home?!


  • 120g flour
  • 60g butter, cold and diced
  • 2 tbsp icing sugar
  • 2 large egg yolks mixed with 1 tsp of ice-cold water


  • 4 large eggs
  • 200g caster sugar
  • 200g ground almonds
  • 200g unsalted butter
  • 1 tsp almond extract
  • 170g lemon curd
  • 50g flaked almonds

> 1 x 9” tart case, or a tart ring, and baking sheet

> Preheat oven to 180CFan/200C/400F/GM6

  1. For the pastry, place flour and icing sugar in bowl of food processor and pulse briefly to mix
  2. Add the cold diced butter and pulse until it resembles breadcrumbs
  3. Pour egg yolk mixture around the flour and butter and pulse again until the pastry is beginning to come together
  4. Remove to a bowl and gently work the pastry to a flat disc, wrap in clingfilm and rest for 2 hours in fridge
  5. Roll out pastry and line the tart case, do not trim the pastry at this stage. Spoon a thin layer of lemon curd over the base, smoothing out with the back the spoon. Place back in the fridge whilst you prepare filling
  6. Place eggs, sugar, almond extract and ground almonds in a large bowl and whisk well
  7. Melt butter until bubbling and frothy and then pour over remaining ingredients, whisking well
  8. Pour the filling into the prepared pastry case and bake for 25 mins until golden and risen.
  9. Remove from oven, scatter over the almonds, bake for a further 5 mins
  10. Take tart out and place baking sheet on a wire rack, trim excess pastry. When tart has cooled down, remove from tart ring and serve



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