Lemon & Vanilla Curd Cake (Irish Cheesecake)

• 6 ounces shortcrust pastry
• Filling
• 1 1/2 ounces butter
• 2 ounces vanilla sugar
• 2 egg yolks
• 1 tablespoon flour
• 1/2 lemon, juice and zest of
• 8 ounces cottage cheese
• Topping
• 1 tablespoon flour
• 1 tablespoon sugar
• 1 tablespoon butter, melted
• 1 egg, beaten
• powdered sugar, to dust

1. Preheat oven to 350u0b0F (gas mark 4), warm a baking sheet and grease a loose-bottomed flan tin.
2. Roll out the shortcrust pastry until thin, then line the flan tin with the dough, trimming off any excess.
3. Chill pastry case in the fridge.
4. Cream the butter and sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice and sieved cottage cheese.
5. Mix well, then spoon into the pastry case.
6. Mix topping ingredients together and spread on top of the curd filling.
7. Place the flan tin on the warmed baking sheet and bake for approximately 1 hour or until the top is lightly browned and slightly firm.
8. Dust with powdered sugar and serve cool but not chilled.

shortcrust pastry, filling, butter, vanilla sugar, egg yolks, flour, lemon, cottage cheese, topping, flour, sugar, butter, egg, powdered sugar

Taken from www.food.com/recipe/lemon-vanilla-curd-cake-irish-cheesecake-111919 (may not work)