|For shortcrust pastry|
|Pastry flour||1 1⁄3 Cup (21.33 tbs) (To Make Plain Shortcrust Pastry)|
|Fat||6 Tablespoon (To Make Plain Shortcrust Pastry)|
|Light corn syrup/Golden syrup||3 Tablespoon (Use 3 Rounded Tablespoons)|
|Finely grated lemon rind||1 Teaspoon|
|Fresh white breadcrumbs||2 Tablespoon|
Grease the base, but not the lip, of an 8 inch ovenproof plate or shallow pie dish.
Roll the pastry out thinly into a circle.
Cut strips off the outside edge the same width as the lip of the plate.
Dampen the lip and press on the pastry strip; dampen the strip.
Roll remaining pastry over the pin and unroll over the plate, ease it into the base of the plate and press outer edges firmly together.
Trim off surplus pastry, knock-up outside edge with the back of a knife and flute it.
Prick bottom of tart all over with a fork.
Warm the syrup with the lemon rind, mix in the breadcrumbs and pour into the tart.
Cut pastry trimmings into narrow strips and criss-cross lattice fashion over the filling.
Dampen the ends of the strips and fix firmly on to pastry edge.
Cover with little circles cut out of trimmings.
Bake in the center of preheated moderately hot oven for 30 minutes or until the pastry is crisp and golden.