12 oz. Lemon Cheese
1 lemon, cut into 10 slices
Sweet butter, equal to the weight of the eggs (see below), softened
Grated rind of 1 lg. lemon
Superfine granulated sugar, equal to the weight of the eggs (see below)
4 lg. eggs, beaten
1 1/2 c. all purpose flour
1/2 c. cornstarch
1 tsp. baking powder
Lemon juice

Makes 12 to 16 servings.

Preheat oven to 375 degrees.

Butter and line the bottom of 2 (7" x 1 1/2") pans with buttered wax paper. Spread the bottom of each with one-third of the Lemon Cheese. Arrange the lemon slices, slightly overlapping, in a circle on top of this.

Cream the butter, lemon rind and sugar thoroughly. Beat in the eggs, a little at a time.

Sift together twice the flour, cornstarch and baking powder. Mix this into the creamed mixture and, using a little lemon juice, beat until you have a softish dropping consistency. Divide the mixture between the 2 pans, leveling the tops.

Bake for 35 to 40 minutes, or until the cakes are firm to the touch. Turn onto cooling racks. Leave to cool completely.

Divide each cake in half horizontally (or, if you have a good eye and a steady hand, 3 layers makes for a gooier finish). Spread each layer liberally with the remaining Lemon Cheese. Arrange in layers with, obviously, the one decorated with the lemon slices uppermost.

For the family, this can be made as 2 single layered sticky topped cakes, in which cake you will need 10 extra lemon slices; or, for special occasions, it can be done as 1 deep, rich layered cake. This cake can be made by the all-in- one method in a food processor.

Using the knife blade, process the flour, salt and butter on speed 6 until small granules are formed. Add egg and water; continue processing until dough forms on blades. If soft, sprinkle with 1 to 2 tablespoons flour and process until combined. Form into flat round and refrigerate approximately 30 to 60 minutes. To line tart pan, roll out pastry on lightly floured surface to a thickness of 3/16". Line a 9" to 10" false bottom tart pan with pastry. Line pastry with aluminum foil and fill with dried beans. With the point of a knife, poke holes through foil and pastry. Bake at 475 degrees for 10 to 12 minutes. Remove beans and foil.

Using the shredding dish, grate cheese on speed 6 and set aside. Bring milk to boil. Using the knife blade, beat eggs on speed add hot milk slowly through feed tube and process until well blended. Season with salt, pepper and nutmeg to taste. Fill tart shells with cheese, pour in milk and egg mixture. Bake at 425 degrees for 20 minutes. Top should be golden brown. Remove from pan, cool approximately 5 minutes and serve. Yield; 4 to 8 servings.