Grandma’s English Recipes

6 oz rich sweet shortcrust pastry
4 oz unsalted butter
8 tablespoons golden syrup
2 eggs, beaten
4 tablespoons double cream (or single cream if you prefer)
finely grated zest of 2 lemons

Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.

Pre-heat the oven to 400°F. Put a baking sheet in the oven to pre-heat.

3. Gently warm the butter and syrup together in a pan - just enough for the butter to melt but not letting the mixture get too hot. Remove the pan from the heat and allow the mixture to cool a little.

4. In a bowl, whisk the eggs, cream and lemon zest together. Gradually whisk in the warm butter and syrup mixture, then pour the mixture into the pre-baked pastry case.

5. Place the tart on the baking sheet in the oven and bake for 25 - 30 minutes or until the centre is set.

Serve warm or cold with ice cream.