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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Pastry:
1-1/2 cups flour
1/2 cup custard powder
8 tsp. icing sugar
1/2 tsp. baking powder
5 oz. butter
8 to 12 tsp. milk
Filling:
10 oz. cream cheese
2 oz. butter
2 eggs
2 oz. sugar
2 oz. sultanas
1 lemon, grated rind of
2 lemon juice
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Directions:
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Pastry:
Sift into basin the flour, custard powder, icing sugar and baking powder. Rub in the butter, add sufficient milk to make a stiff dough (approximately 4 to 6 dessertspoons milk). Roll out 2/3 of the pastry and line a greased lamington tin, bringing the pastry 1.5 cm. up the sides. Prick the base and bake in a moderate over for 10 minutes; cool.
Filling:
Cream butter with the cream cheese until soft and creamy. Beat eggs and sugar until light and fluffy. Gradually add to the cream cheese mixture, then beat until smooth. Fold in sultanas, lemon rind and juice. Smooth filling over cooked pastry base. Cut remaining pastry into long strips and place diagonally over filling, lattice fashion.*
Brush pastry with milk. Bake in a moderate oven (180ºC/350°F) 35 to 45 minutes; while still warm. cut into slices; leave in tin until cool, then refrigerate.
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Comments from angel
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(*) You could make a tad more pastry and put a solid top on the filling instead of the lattice, then frost as usual.
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