2/3 cup (75 g) self raising (self rising) flour
2 tbls (25 g) caster sugar (superfine granulated)
pinch salt
3 tbsp (1 1/2 oz) 40 g butter
little milk
350 g (12 oz) curd cheese, sieved
1 egg, separated
1 egg yolk
2 lemons
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
5 fl oz (142 ml) carton double cream (heavy cream)
2 tbls (25 g) caster sugar (superfine granulated)
pinch salt
3 tbsp (1 1/2 oz) 40 g butter
little milk
350 g (12 oz) curd cheese, sieved
1 egg, separated
1 egg yolk
2 lemons
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
5 fl oz (142 ml) carton double cream (heavy cream)
method
1. Mix together the flour, sugar and salt.
2. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Mix to a pliable dough with a little milk.
4. Roll out to fit base of a greased shallow 28 cm by 18 cm (11 in by 7 in) tin.
5. Bake in the oven at 190°C (375°F) mark 5 for 25 minutes until golden brown.
6. Beat together the curd cheese, egg yolks, grated rind of one lemon and juice of one, caster sugar and lightly whipped cream.
7. From the remaining rind cut slivers free of white pith; cut these into fine julienne strips.
8. Stiffly whisk the egg white and fold it into the cheese mixture.
9. Spread over the baked pastry.
10. Scatter julienne strips over and bake for a further 30-35 minutes at 190°C (375°F) mark 5 until the topping is set.
11. Serve slightly warm, cut into squares and eat with a fork.
2. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Mix to a pliable dough with a little milk.
4. Roll out to fit base of a greased shallow 28 cm by 18 cm (11 in by 7 in) tin.
5. Bake in the oven at 190°C (375°F) mark 5 for 25 minutes until golden brown.
6. Beat together the curd cheese, egg yolks, grated rind of one lemon and juice of one, caster sugar and lightly whipped cream.
7. From the remaining rind cut slivers free of white pith; cut these into fine julienne strips.
8. Stiffly whisk the egg white and fold it into the cheese mixture.
9. Spread over the baked pastry.
10. Scatter julienne strips over and bake for a further 30-35 minutes at 190°C (375°F) mark 5 until the topping is set.
11. Serve slightly warm, cut into squares and eat with a fork.
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