6 oz. (6 heaped tbsp.) flour
3 oz. (3 heaped tbsp.) butter
1 tbsp. sugar
1/2 tsp. salt
Water, a few tbsp.

First make the pastry by mixing the butter, sugar, and salt to a firm, pliable dough with a few tablespoons of water. Cool before using. Roll out pastry for a pie tin 7 or 8 inch. Line the tin with the pastry and paint the bottom with a slightly beaten egg, to prevent pastry from becoming heavy. The remaining egg will be used in the topping.

FILLING:

1/2 lb. (2 c.) sweet curds or cottage cheese
2 heaped tbsp. sugar (vanilla sugar if possible)
1 tbsp. butter
Grated peel & juice of 1/2 lemon
2 eggs, separated

Mix curds with sugar, soft butter, grated peel and juice of the lemon and beaten egg yolks. Beat well, then add the stiffly beaten egg whites. Put in pastry case.

TOPPING:

1 egg, slightly beaten
1 tbsp. sugar
1 tbsp. flour
1 tbsp. butter, melted

Use remaining egg from lining pastry bottom to mix with sugar, butter, and flour. Pour this evenly over the top. Bake in moderate oven (350 degrees electric; gas regulo 4) for 35 to 40 minutes or until the top is golden brown. Serve cold, but not chilled, cut in wedges.

A handful of raisins or sultanas were sometimes added to the filling.