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230g plain flour
70g caster sugar
130g unsalted butter
4 medium eggs, 1 of which is to be separated
2 egg yolks
Juice and zest of 1 lemon
300ml golden syrup
300ml double cream


  1. Rub the flour, sugar and butter together to form 'crumbs'
  2. Beat in the yolk of 1 of the eggs
  3. Gradually add milk whilst kneading the mixture, until the dough clings together in lumps
  4. Using your hands, bring the dough together so that it forms one ball
  5. Wrap the dough in cling-film and place in the fridge for at least an hour
  6. Preheat oven to 200C
  7. Roll out the pastry and use it to line a cake tin that is about 5cm deep, trim of the excess pastry and reserve it to 'patch-up' any cracks that may appear from cooking the pie case
  8. Line the pie case with foil and add baking beans
  9. Cook the pie case in the oven for 15 minutes
  10. Remove the foil and beans
  11. Brush the pie case with an egg white
  12. Cook the pie case in the oven for a further 5 - 10 minutes until it is golden
  13. Remove the pie case from the oven and cool it
  14. Reduce the heat of the oven to 170C
  15. Whisk together the remaining eggs and yolks
  16. Whisk the lemon zest and juice, the cream and the golden syrup into the egg mixture to form an emulsion
  17. Pour the mixture into the pie case and bake in the oven for about 60 minutes, until the filling no-longer has the consistence of a liquid.

If you're feeling lazy you could always skip making the pie case and purchase one from your local supermarket.