Subscribe and receive a 4L Casserole Dish
Plus, save 42% on your magazine subscription
Heat oven to 180C/160C fan/gas 4 and line a 20 x 20 cm tin with baking parchment. Put the butter, sugar and golden syrup in a pan and heat until melted, around 7 minutes. Tip in the oats and zest and stir until everything is well coated. Put ¾ into the tin and press firmly into an even layer. Spread over the lemon curd then sprinkle over the remaining flapjack mix. Bake for 30-35 mins, until golden and set. Then leave to cool.
Mix the icing sugar with the lemon juice then drizzle across the cooled flapjack and cut into 12 pieces.