|Plain flour||4 Ounce|
|Self raising flour||4 Ounce|
|Custard powder||2 Ounce|
|Icing sugar||1 1⁄2 Ounce|
|Lemon juice||1 Teaspoon|
|Apricot jam||4 Ounce|
|Egg glaze||1⁄2 Cup (8 tbs)|
|Icing sugar||2 Tablespoon|
|Butter||3 Ounce (1 Cup)|
|Raisins||2 Ounce (1/3 Cup)|
|Grated lemon rind||1⁄2 Teaspoon|
|Cottage cheese||10 Ounce|
|Sour cream||1⁄8 Pint|
Sift dry ingredients into basin, rub in butter until mixture resembles fine breadcrumbs.
Mix to dry dough with water and lemon juice.
Turn out on to floured board and knead lightly.
Divide in half, roll out one half to fit base of greased lamington tin, spread with apricot jam, then spread cheese filling over evenly.
Filling Separate eggs.
Cream butter, add egg-yolks, sugar, raisins, lemon rind, cottage cheese and sour cream; mix well.
Fold in stiffly beaten egg-whites, spread over pastry.
Roll out remaining pastry, place on top of cream mixture.
Trim edges, brush with beaten egg.
Bake in moderate oven, Mark 4, 350°F., 30 to 40 minutes; cool.
Cut into squares to serve.
Sprinkle with sifted icing sugar.