1 stick softened unsalted sweet butter
1 c. sugar
1 med. egg
2 c. all-purpose flour
2 tbsp. baking powder
1 tsp. rum
1 tsp. fresh lemon juice
1 tsp. canned milk

FILLING:

16 oz. whipped cream cheese
16 oz. sour cream
3 tbsp. sugar
2 med. egg yolks
2 beaten egg whites
1 grated peel of whole lemon
1 tbsp. fresh lemon juice
3/4 c. seedless white or golden raisins
1 c. apple cider
1/3 c. rum

FOR PASTRY: Cream butter and sugar. Add egg and beat well. Blend in with spoon of the rum, fresh lemon juice and canned milk alternately with flour. Add baking powder and work dough just enough to form ball consistency. Grease 15 1/2 x 10 1/2 x 1 inch cookie pan with butter. Work prepared dough onto center of pan and spread out evenly to cover bottom of pan and all sides.

FOR FILLING: Plump raisins in heated rum and apple cider for 5 minutes. Mix together cream cheese, egg yolks, sugar, grated lemon peel and lemon juice; add sour cream, stirring lightly. Fold in beaten egg whites. Pour mixture over dough. Sprinkle evenly with rum and apple cider-soaked raisins, and bake in preheated 350 degree oven for 45 to 60 minutes. Sprinkle lightly with powdered sugar, cool and cut into squares.