Lemon crumble

Name: Lemon crumble
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 g shortcrust pastry frozen, defrosted; 2.00 lemon zest and juice; 200.00 ml golden syrup; 225.00 g breadcrumbs fresh; almonds blanched, toasted; butter a knob; thick cream sweetened, for serving

8 servings

Rate this recipe

Fruit

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (7)

250.00 g	shortcrust pastry — frozen, defrosted
2.00	lemon — zest and juice
200.00 ml	golden syrup
225.00 g	breadcrumbs — fresh
	almonds — blanched, toasted
	butter — a knob
	thick cream — sweetened, for serving

Tap for ingredients

Method:

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.