*
Cream butter and sugar
Mix in the egg yoke, then the flour
Butter the sides of an 8" (20cm) springform cake tin
Line the base and sides with the pastry
FILLING
1 lb. cottage cheese
2 oz. soft butter
½teaspoon vanilla essence
Grated lemon rind
2/3 cup sugar
2 tablespoons milk
3 large (or 4 medium) eggs
1½tablespoons cornflour
3½ oz. cream or evaporated milk
Force the cheese through a sieve
Cream the butter with some of the sugar,vanilla and lemon rind
Add the remaining sugar and the milk and mix well
Beat the egg yokes in with the corn flour, then the cheese in alternate lots with the cream or evaporated milk
Fold in the stiffly beaten egg whites
Turn into the pastry-lined cake tin
Have the oven hot (app 425ºF)
Bake the curd cake until the top edge of the pastry begins to brown (app. 8 minutes)
Immediately reduce heat to 250ºF or very moderate
Cook for 40 - 50 minutes longer, or until nerly set in the centre
Turn off the heat and leave in the oven for at least 15 minutes
Cool before removing the sides of the tin
Cover with whipped cream and sprinkle with nutmeg
Chill for several hours before serving