1 tsp baking powder
3 - 4 tbsps golden syrup
2 heaped tbsps fresh white breadcrumbs
Splash of lemon juice
- Sift the flour
with a pinch of salt and the baking-powder.
- Rub the butter
and lard into the flour. (Be careful not to rub too much)
- Add 2
3 tablespoons of water to moisten so tat it binds firmly together.
- On a floured
board roll out to a 1/4 inch thickness and then line a large pie or dinner
plate and trim round the edge.
- Mix together
the syrup, breadcrumbs, lemon zest and lemon juice.
- Fill the tart
case with the mixture.
- Roll out the
trimmings and cut into strips and lay them criss-cross to create a lattice
effect, pressing down at edges.
- Press one final
strip around the edge.
- Bake in a moderately hot* oven for about 35 minutes
*Roughly 190°C or Gas Mark 5