Heat the oven to 425 Â°F (Gas Mark 7 , 220Â°C).
Roll out the pastry to line a 7 or 8 inch oven proof plate and overlap the rim of the plate by half an inch.
Turn the overlapping pastry under to give a double thickness around the rim.
Pinch the edges together to decorate.
Sprinkle the breadcrumbs over the pastry followed by lemon juice, then drizzle the syrup on top.
Bake in the centre of the oven for 20-25 minutes until golden brown.
Serve hot or cold with custard or cream.