Preparation:
To make pastry: Sift together all the dry ingredients into a bowl. Add butter and rub in until mixture resembles fine breadcrumbs.
Mix to a firm dough, not mushy, by adding water and lemon juice. Tip dough onto a lightly floured surface and knead lightly.
To make filling: Cream butter and sugar until light and fluffy. Add egg yolks, raisins, lemon rind, cottage cheese and sour cream. Mix well. Whisk egg whites until stiff; fold into lemon and raisin mixture.
To finish slice: Divide the dough in half and roll to a rectangle and line a lightly greased lamington tin. Spread the dough with apricot jam and then the filling. Roll out the remaining dough and place on top of the filling. Trim edges of dough and brush the top with beaten egg yolk.
Bake in a moderate oven, 185 degrees C, for 35 to 40 minutes, until golden brown. Stand tin on a wire cooling rack; cool. When cool, cut into slices and sift icing sugar over the top. |
