Another of the old favourites. Italians also seem to like this. The troppo sweetness of the Golden Syrup (I obviously found it one time here – details in link below) is cut through by the sharpness of the lemon zest and juice. I have made it with bought pastry, but it’s not quite so nice. Again, this is from the Hamlyn All Colour Cook Book. If you can find Golden Syrup, give it a try!
4 oz plain flour / 113g farina tipo 00
pinch salt / pizzico sale
1 oz lard / 28g strutto
1 oz butter / 28g burro
8 oz golden syrup / 227g sciroppo di zucchero di canna (parlzialmente invertito)
2 0z fresh white breadcumbs / 57g pangrattato bianco fresco/appena (I’m not sure which word applies)
grated rind of 2 lemons / scorza grattugiata di 2 limone
2 teaspoons lemon juice / 2 cucchiaini di succo di limone
Sieve flour and salt into a bowl. Add the lard and butter cut into small pieces and rub into the flour until the mixture resembles fine breadcrumbs. Add enough water to mix to a firm dough. Roll out pastry thinly on floured table and use to line a 7-inch (18 cm) flan dish (although I always use a normal dinner-size plate instead). Re-roll pastry trimmings and cut into circles with a 3/4-inch (1.9 cm) fluted cutter. Brush underside of each with water and arrange, overlapping, round the edge of the dish.
Mix together the syrup, breadcrumbs, lemon rind and juice. Spoon filling into flan.
Bake for about 25 minutes in the oven (400°F/200°C/Gas mark 8) until the pastry is pale and golden.
Serve hot or cold. on it’s own or with hot custard (crema)by