Step 1

Preheat the oven to 375°F (190°C).

Step 2

Roll out the pie crust and line a 9-inch (23cm) shallow pie tin with it.

Step 3

Prick the bottom of the pastry with a fork, line with parchment and pie weights, and bake for 15 minutes.

Step 4

After 15 minutes, remove the parchment and pie weights and bake the crust for another 5 minutes, until pale golden brown. (Learn more about ‘Blind Baking’ here)

Step 5

While the pastry is cooking, make the filling: In a medium saucepan, over low heat, combine the golden syrup and lemon zest, and juice until the syrup is warm and runny.

Step 6

Remove from the heat, stir in the breadcrumbs and let sit for 5 minutes.

Step 7

Into the cooled breadcrumb mixture, whisk in the cream and egg.

Step 8

Spread the filling evenly into the par-cooked crust, return to the oven and bake for 20-25 minutes, until the filling is golden brown.

Step 9

Let cool for at least 20 minutes and serve warm with a dollop of freshly whipped cream. Store leftovers loosely covered at room temperature for up to 2 days.