Grease a non-stick 23cm loose-based fluted pie tin. Sift flour and sugar into a mixing bowl. Cut butter into flour with a pastry cutter until mixture resembles fine breadcrumbs.
Stir in lemon juice and enough water to bind the ingredients together. Knead lightly to form a firm dough. Wrap pastry with cling film and chill for 30 minutes.
Roll out pastry between two plastic sheets into a circle just sufficient to line the base of the tin. (Do not stretch pastry.) Trim and neaten the edges. Prick the base with a fork and chill for 20 minutes.
Remove from the refrigerator and place a piece of greaseproof paper over the base of pastry. Place black-eye beans or any peas or even rice on the paper and bake blind in a preheated oven at 200 ºC for 15 minutes. Remove paper and beans.
[Filling: ]Scatter pecan nuts evenly over the pastry base.
Put butter, sugar, golden syrup and eggs in a saucepan and melt over a low heat. Stir in sifted flours and blend well until mixture is smooth.
Pour mixture over the pecan nuts. Place filled up flan tin on a baking tray and bake in a preheated oven at 180 ºC for 30 minutes or until filling is firm.