Sift the flour and icing sugar into a mound on a marble slab
Gradually rub in the butter with your fingers till you have a breadcrumb like mixture
Add the lemon zest
Make a well in the centre of the flour crumb and break an egg in.
Use your finger tips to gradually draw in the crumbs into the eggy mixture and form a dough. Add milk as necessary so that you have a dough which can be formed into a ball.
Wrap the pastry dough in clingfilm and put to rest in the fridge while you make the filling
Melt the butter and syrup in a small pan, taking care to avoid over-heating and caramelising the mixture. Allow it to cool for 10 minutes or so
Whisk the eggs, cream and lemon zest together, then gradually add in the warm butter and syrup mixture
Line a flan tin with a removable base with the pastry.
Blind bake for 15 minutes at 185C (fan oven)
Remove any cooking beans and blind bake for a further 5 minutes
Put the oven temperature up to 195C
Put the flan case on a baking tray (in case of any spills) and fill with the golden syrup and egg mixture
Bake for 25-30 minutes, till the centre is set and the egg mixture has puffed up a little
Allow to cool a little and eat while warm with cream or ice-cream.
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