25 g (1 oz) unsalted butter, plus extra for greasing
150 g (5 oz) golden syrup
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
50 g (2 oz) soft light brown sugar
200 g (7 oz) pecan halves
225 g (7 oz) ready-rolled shortcrust pastry round, thawed if frozen
2 large eggs
vanilla ice cream, to serve
Lightly grease a 23 cm (9 inch) pie dish. Place the butter and golden syrup in a small saucepan over a low heat and warm until just melted. Pour into a bowl and stir in the lemon juice and rind, sugar and pecan halves. Leave to cool for 1–2 minutes.
Meanwhile, unroll the pastry and use to line the prepared pie dish, trimming away the excess pastry. Beat the eggs into the cooled butter mixture, then pour into the pastry case.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes, or until golden and just set. Leave to cool in the dish for 5 minutes, then cut into slices and serve warm with scoops of vanilla ice cream.