Make the curd first so it has time to set. Prepare a shallow dish for your curd to cool in and set aside.

Begin by creaming the butter and honey together in a bowl until fluffy. Do this using a hand mixer or standing mixer.

Continue to beat the mixture on a medium speed, adding the egg yolks one at a time until fully incorporated. Follow with the eggs, one at a time.

Add the zest and the lemon juice and beat again. If it looks curdled at this point, don’t fret. This is normal.

Pour your mixture into a medium-sized metal saucepan. Cook it over a low-medium heat, stirring constantly with a wooden spoon. Make sure to keep stirring while the cooking process is carried out. This can take 10 or so minutes.

When the mixture starts to look smooth and shiny, increase the heat to medium. Keep cooking until your mixture has thickened and you feel resistance as you stir. It won’t look fully thickened yet – this will happen as it cools.

When the mixture is trying to boil, keep it over the heat and keep stirring for a few seconds and then remove it from the heat.

Pour your curd into the shallow dish you prepared earlier and leave to cool. It will thicken quite quickly during this process.

Preheat your oven to 190°C [375°F] or 180°C fan. Line a 9 x 9 inch square tin with baking parchment/greaseproof paper. A good tip to help the paper sit in the tin is to cut from each corner in towards the centre. Cut once or twice inwards from each corner. This should help the paper to sit in the tin without popping back out.

In a large mixing bowl, cream together the sugar and butter until light and fluffy.

Sieve in the flour and mix in until a dough has formed.

Press the dough evenly into the base of your tin. Be sure to get right into the corners!

Bake the dough for 15 – 20 minutes or until golden brown. Once baked, leave in the tin to cool a little while you make your frangipane. Keep your oven on at the same temperature as you will need it again.

In a large mixing bowl, cream together the sugar and butter until light and fluffy.

Beat in the eggs one at a time until fully incorporated.

Add the almond extract and ground almonds and beat again just until combined.

Beat in the orange food colouring and adjust accordingly. It will likely darken during the baking process.

Spoon a generous layer of your lemon and honey curd over the surface of your shortbread base.

Spoon the frangipane mixture over the curd, using a palette or cutlery knife to smooth it over. Bake at 190°C [375°F] or 180°C fan for 30 – 35 minutes or until a skewer comes out clean when tested.

Once completely cool, carefully lift your Bakewell slice from the tin and peel the baking parchment/greaseproof paper from the bottom of it. Place the Bakewell slice on a chopping board.

Using a sharp or serrated knife, begin carving out your vase shape. If it’s easier, start by carving away the four corners and then bit by bit, carve off pieces until you achieve the shape of the vase you desire. You shouldn’t be left with loads of Bakewell.

In a small bowl, mix together the royal icing sugar, water and black food colouring. It will be thick but this makes it easier to pipe.

Spoon the icing into a piping bag either with a pinpoint nozzle or very small hole you cut off at the end. The smaller the hole or nozzle, the thinner the pattern/design will be as you pipe.

Pipe on your chosen design – using a cocktail stick to neaten it up if needed. Carefully slide your Bakewell slice onto a plate/cake board/cake stand to serve.