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For the base:
50 g/2 oz butter or margarine
50 g/2 oz caster (superfine) sugar
100 g/4 oz/1 cup digestive biscuit (Graham cracker) crumbs
For the filling.
225 g/8 oz/1 cup full-fat soft cheese
2 eggs, separated
100 g/4 oz caster (superfine) sugar
Grated rind of 3 lemons
150 ml double (heavy) cream
Juice of 1 lemon
45 ml/3 tbsp water
15 g/1 tbsp powdered gelatine
For the topping:
45 ml/3 tbsp lemon curd |
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Method:
To make the base, melt the butter or
margarine and sugar over a gentle heat. Stir in the biscuit crumbs.
Press into the base of a 20 cm/8 in cake tin (pan) and chill in the
fridge.
To make the filling, soften the cheese in a large mixing bowl. Beat in
the egg yolks, half the sugar, the lemon rind and cream. Put the lemon
juice, water and gelatine in a bowl and dissolve over a pan of hot
water. Beat into the cheese mixture and leave until on the point of
setting. Whisk the egg whites until stiff, then whisk in the remaining
caster sugar. Fold lightly but thoroughly into the cheese mixture.
Spoon on to the base and smooth the surface. Chill for 3-4 hours until
set. Spread with lemon curd to finish.
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