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Place the golden syrup in a small saucepan.
Add the lemon zest and a squeeze of lemon juice.
Heat on the hob, stirring regularly until it's really hot, but not quite boiling.
Heat the oven to 170C fan.
Stir in the breadcrumbs until combined.
Stir in the beaten egg until is disappears.
Pour all the syrup filling (or as much as you can fit in, so it's filled right to the top) into the pastry case.
Bake in the oven for 25-30 minutes.
Leave to rest for 10 minutes, before cutting into slices and serving with ice cream.