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Ingredients
8 oz short crust pastry
8 oz curd cheese
2 oz ground almonds
2 oz caster sugar
3 eggs, separated
Grated rind and juice of one lemon
2 oz sultanas
1 oz chopped mixed peel (optional)
¼ pint double cream
Method
Set oven to 400 Fahrenheit or mark 6.
Grease and eight inch loose bottomed flan tin.
Roll out the pastry on a lightly floured surface and use to line the tin.
Prick the pastry base with a fork, cover with foil pushed into the tin and bake for 15 minutes.
Remove the foil.
Soften the cheese with a wooden spoon in a large bowl and mix in the almonds, sugar, and egg yolks.
Stir in the lemon juice, rind, sultanas, peel (if desired) and cream.
Whisk the egg whites until they form soft peaks and fold into the mixture with a metal spoon.
Reduce oven to 350 Fahrenheit or mark four.
Pour the mixture into the pastry case and bake for 45 to 55 minutes until golden in color and firm to the touch.
Serve warm or cold.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.