Pastry
2 1/4 cup plain flour
1/3 cup pure icing sugar
150 gram chopped butter
2 egg yolks
1 tablespoon chilled water
Filling
250 gram cream cheese, softened
1/2 cup sour cream, softened
1/3 cup caster sugar
1 teaspoon pure vanilla extract
2 eggs, lightly beaten
3/4 cup lemon curd
Method
- Sift flour and icing sugar together into a large bowl. Add butter. Using fingertips, rub in the butter until mixture resembles crumbs. Add egg yolks and water, mixing until dough just comes together.
- Turn onto a floured surface and knead gently to a soft dough. Shape into a disc. Wrap in plastic wrap. Chill 30 minutes.
- Preheat oven to moderate, 180°C. Line a 20cm x 30cm slice pan with baking paper.
- Roll out pastry between 2 sheets baking paper to fit pan until 5mm thick. Trim edges. Prick the base with a fork and chill 15 minutes.
- Bake blind 15 minutes. Remove paper and weights and bake a further 10 minutes.
- To make the filling: In a large bowl, using an electric mixer, beat cream cheese, sour cream, sugar and vanilla together until smooth. Beat in eggs. Pour over cooled base
- Drop tablespoons lemon curd over mixture. Swirl to create a pattern. Bake 20-25 minutes, until just set in the centre. Cool. Chill, covered, 2 hours or overnight. Sprinkle with coconut flakes and dust with icing sugar. Cut into slices to serve.
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