For the pastry, sift together the
flour and salt, add the fats and rub in until the mixture resembles
coarse breadcrumbs. Stir in enough water to bind. Form into a ball, wrap
and chill for 20 minutes.
Roll out the pastry and use to line a
20cm pie dish. Chill for 20 minutes. Reserve the pastry trimmings.
Preheat a baking sheet in the oven at
200oC/400oF/Gas 6. In a saucepan, warm the syrup
until think and runny. Stir in the breadcrumbs and lemon rind. Leave for
10 minutes, then stir in the lemon juice. Spread in the pastry case.
Roll out the pastry trimmings and cut
into 12 thin strips. Lay six strips on the filling, then lay the other
six at an angle over them to form a lattice.
Bake on the baking sheet for 10
minutes. Lower the heat to 190oC/375oF/Gas 5. Bake
until golden, about 15 minutes more. Serve warm or cold.