Lemon crumble

Recipe from: 11/9/2000 12:00:00 AM
Ingredients 7
Servings 8


  • 250
    frozen shortcrust pastry, defrosted
  • 2
    small lemons, juice and rind
  • 200
    golden syrup
  • 225
    fresh breadcrumbs
  • a few blanched almonds, toasted
  • knob of butter
  • sweetened thick cream for serving


Preheat the oven to 200 ºC. Roll out the pastry and use to line a 25 cm loose-bottomed pie dish. Line with baking paper, weight down with dried beans and bake blind for 10 minutes or until the edges of the pastry just begin to brown. Remove the baking paper and beans and bake for another 10 minutes. Meanwhile mix the lemon juice and rind, breadcrumbs and golden syrup and spoon into the pie crust. Sprinkle the almonds on top, add a knob of butter and bake for 20 minute or until golden brown. Allow to cool and serve with a generous scoop of thick cream.

Read more on: bake  |  fruit

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