Lemon Frangipane. This is a really nice coffee time cake to make. Goes great with a nice cup of tea! Or you can have it as a dessert, warm or cold with a squirt of whipped cream or like me, a blob of vanilla ice cream! It's really yummy! Delicious!

Lemon Frangipane. What a delicious cake this is! Or should we say tart? or maybe a cake tart!
We all like to eat a moist cake! This is actually a tart, which originated in France. There are references from as bar back as 1226, and one of the earliest recipes for this can be found in a 1674 cookbook. Unbelievable!
What is Frangipane?
Frangipane is the description used for the almond filling, which is mainly made up of, yep, you guessed it, almonds!
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
There are variations to frangipane, for example, in Belgium, it is called an Almond pastry tart, usually with a striped pattern on top made up of icing.
Some recipes fill the flan case with almond and then put say a 1 cm layer of chocolate over the top.
The recipe I am showing you today is using a wonderful flavor of lemon, and the flavor of the sweet almond, combined with the sharp lemon is a delicious taste. The bite of the crispy pastry, against the soft, moist almond filling, is also a lovely texture sensation.
What pastry is used in a frangipane?
I have also made a recipe up to show you how to make your own shortcrust pastry. Of course, you can buy the shop stuff, but this recipe is easy, cheaper, and by far more tasty!
You can make little flans, but make sure you adjust the cooking times. So go on, give it a go! Try out our lemon frangipane recipe and please enjoy!
If you'd like to see our other frangipane recipes, take a look here. There are apple, cherry blueberry and orange recipes, so something for everyone!
We've even got Mini Frangipane tarts, perfect for parties!
TOP TIPS!
1. As with any pastry cases, if you are going to put a 'wet' filling in, then you will need to 'bake blind' first to stop the pastry from going soggy.
No one likes a soggy bottom! I have some instructions in a link below to help you with this if needed.
2. You can use this recipe for Gluten Free by substituting the flour in the pastry & also the filling with gluten-free flour.
What You Will Need
a flan / quiche dish 23 cm / 9 inch diameter.
Ingredients
6 oz or 170 g Shortcrust pastry. See here to make your own Shortcrust pastry.
2 Tablespoons warmed Lemon Curd. See here to make your own Lemon Curd
4 ½ oz or ½ cup or 125 g butter
½ cup or 125 g Sugar
2 eggs
1 ⅓ cups or 125 g ground almonds
2 ½ Tablespoons All purpose / Plain Flour. (if you don't want to use flour, swap it for extra ground almonds & 1 tsp baking powder or same amount in Tapioca flour)
1 Tablespoon Lemon Juice
Zest of 1 lemon
4 Tablespoons milk

Instructions
First things first! Get all your ingredients ready.
I like to weigh out and put everything in order of adding into the recipe. If it's all ready, you will whizz through the recipe and NOT forget anything!
Make The Pastry
1.*** If you are using a shop bought pastry case, skip to the FILLING instructions. Put the oven on to 190 C, 375 F,Gas 5
2. Make your shortcrust pastry. Click here for instructions.

3. Grease your flan dish & make sure you grease up the sides too.

4. Place your rolled out pastry into your chosen dish. Make sure you gently push the sides around the dish and trim any excess pastry.

5. If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas.

6. Now you will need to prepare the flan case to take the wet filling.

You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes in the oven.

7. Place in the oven for 20 - 25 minutes (for a 23 cm, 9-inch dish). If using smaller cases, reduce the cooking time.
8. When ready, the flan case should look like the photo on the below.
Say about 70% cooked, and ready for the filling.

9. Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already.
The Bake Blind technique is used when you have a 'wet' filling or the filling cooks faster than the pastry.
If you were to simply place the filling onto the raw pastry, the base would never cook properly resulting in a very soggy bottom!
This method is also used if you are putting a ready-cooked filling in the flan case, such as a mousse or chocolate torte which doesn't require any baking.
Make The Filling
10. Cream the butter and sugar until light in color and fluffy.
Slowly add the beaten eggs. If the mixture looks like it is starting to split, add a tablespoon of your ground almonds.
11. Add almonds, flour and lemon zest. Add the milk and lemon juice, and gently (low setting on your mixture) combine.
12. Spread the warmed jam onto the base of your pastry. Add the cake mixture to the flan case.

13. Bake in the oven for 25 - 30 minutes. Test with a metal skewer.
Stick it in the center, if it comes out clean your frangipane is ready!

14. Leave to cool then turn out onto a dish.
15 Make yourself a lovely cup of tea and enjoy a slice of your tart.

We'd love to hear from you and what you thought of our lemon frangipane recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card

Lemon Frangipane
Lemon Frangipane. This is a really nice coffee time cake to make. Goes great with a nice cup of tea! Or you can have as a dessert, warm or cold with a squirt of whipped cream or like me, a blob of vanilla ice cream! It's really yummy! Delicious!
Ingredients
- 6 oz or 170 g Shortcrust pastry.
- 2 Tablespoons warmed Lemon Curd
- 4 ½ oz or ½ cup or 125 g butter
- ½ cup or 125 g Sugar
- 2 eggs
- 1 ⅓ cups or 125 g ground almonds
- 2 ½ Tablespoons All purpose / Plain Flour. (if you don't want to use flour, swap it for extra ground almonds & 1 tsp baking powder or same amount in Tapioca flour)
- 1 Tablespoon Lemon Juice
- Zest of 1 lemon
- 4 Tablespoons milk
Instructions
*** If you are using a shop bought pastry case, skip to the FILLING instructions. Put the oven on to 190 C, 375 F,Gas 5
- Make your shortcrust pastry. Click here for instructions.
- Grease your flan dish & make sure you grease up the sides too. Place your rolled out pastry in to your chosen dish. Make sure you gently push the sides around the dish and trim any excess pastry.
- If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas.
- Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes in the oven. Place in the oven for 20 - 25 minutes (for a 23 cm, 9 inch dish). If using smaller cases, reduce the cooking time.
- When ready, the flan case should be about 70% cooked, and ready for the filling.
- Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already. (remember the mini production line above?)
- The Bake Blind technique is used when you have a 'wet' filling or the filling cooks faster than the pastry. If you were to simply place the filling onto the raw pastry, the base would never cook properly resulting in a very soggy bottom!
Make The Filling
- Cream the butter and sugar until light in colour and fluffy. Slowly add the beaten eggs. If the mixture looks like it is starting to split, add a tablespoon of your ground almonds.
- Add almonds, flour and lemon zest. Add the milk and lemon juice, and gently (low setting on your mixture) combine.
- Spread the warmed jam onto the base of your pastry. Add the cake mixture to the flan case.
- Bake in the oven for 25 - 30 minutes. Test with a metal skewer. Stick it in the centre, if it comes out clean your frangipane is ready!
- Leave to cool then turn out onto a dish . Make yourself a lovely cup of tea and enjoy a slice of your tart.
Notes
Please note if making your own pastry the prep time will be a little longer
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
X-Chef Silicone Basting Pastry Brushes for Cooking BBQ Meat Cakes Pastries Butter Kitchen, Heatproof, Dishwasher Safe Flexible Easy Clean, BPA Free and FDA Approved, Set of 4
-
Le Creuset Stoneware 1.45-Quart Tart Dish, Marseille
-
KINGSBULL HOME Pie Pan Porcelain Pie Dish Ceramic Pie Plate 10.5-Inch Teal Non-Stick Safe for Microwaves, Dishwasher, Ovens, Navy blue
-
Le Creuset PG0600-2467 Stoneware Tart Dish, 1.45-Quart, Cerise
-
Kitchen Craft Home Made 26.5 x 6 cm Extra Large Round Pie Dish
Nutrition Information:
Yield: 8 Serving Size: 8Amount Per Serving: Calories: 399Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 100mgSodium: 296mgCarbohydrates: 33gFiber: 3gSugar: 22gProtein: 7g
Delicious Cake Recipes using Almonds
If you like almonds as much as we do, try out these other cake recipes using ground almonds in the cake batter. Delicious!
Moist Pecan Almond Loaf Cake. The flavor combo is just divine!
This Raspberry and Almond Cake is an easy recipe with soft almond sponge with a scattering of fresh raspberries throughout and topped with toasted almonds. A delicious afternoon tea treat.
Chocolate Almond Pound Cake. Delicious, rich chocolate cake with added melted chocolate and ground almonds to take this cake to another level of deliciousness!
Cherry Almond Cake with Cream Cheese Frosting is a lovely soft cake and great tasting. Perfect for parties too!
Almond Joy Cake. A delicious chocolate cake with almond and a coconut frosting. Always a hit and so popular!
Cherry Frangipane! What a delight to bake and eat. It's a lovely recipe and so full of flavor. The filling is a lovely soft almond cake with cherries on the top, baked in a pastry case. Delicious!
Blueberry Frangipane. A delicious almond cake bursting with juicy blueberries. This is a really nice coffee time cake to make.
Apple Frangipane. This is a really nice coffee time cake to make. Goes great with a nice cuppa! Or you can have as a dessert, warm or cold with a squirt of whipped cream or like me, a blob of vanilla ice cream! It's really yummy! Delicious!
Gold Miner's Almond Joy Cake. A super moist, delicious and rich cake loved by all! Loaded with chocolate, marshmallows,coconut, almonds... this is a pretty amazing cake and perfect for parties too!
Dutch Buttercake (Boterkoek). This is a moist, soft butter cake, famous in the Netherlands. Often served with a cup of coffee. Easy to make and very popular!
Maneesha
says:This looks absolutely delicious! Thank you for sharing the recipe. Do you think this could be made as turnovers as well (using the same pie crust dough)? Thank you!
Lovefoodies
says:Hi Maneesha, I’ve never tried making turnovers using a frangipane filling.
You can certainly use the pastry for a turnover, as for the filling, because it is a cake batter, just be aware of the cook times and also the filling may cause some moisture when cooking and add steam inside the turnover and cause the crust to go a bit soggy. It may be fine but that is what I am thinking of you try it!
Let us know if it works!
Margaret Tregonning
says:Made this today and it was delicious. Thank you for including grammes needed and not just cups for the ingredients.
Betty Cracker
says:How do you store it?
Lovefoodies
says:Hi Betty,
Thanks for your comments. You can simply wrap in plastic wrap or on an air tight container to stop it drying out.
Hope that helps!
Betty Cracker
says:Thanks for posting this! Great recipe! Turned out amazing! Very helpful links on how to make the crust and curd.
Rosie
says:Can you use almond flour, or does it need to be coarser?
Lovefoodies
says:Hi Rosie, yes, it needs to be ground almonds to give you the coarser texture.
Nini
says:Please answer !
Nini
says:Hi, Can you please tell me if I can avoid any raising agents for this recipe.
MAMODE Ezmina
says:Hello, Please when you have to put the Lemon Curd?
Rosie
says:I think it’s the “warmed jam”