Instructions: Set the oven at Gas Mark 5 375 degrees F 190 degrees C.

Beat the curd cheese until soft and smooth.

Cream the butter with 110g of the sugar and the lemon rind until light and fluffy.

Add to the cheese.

Beat in the egg yolks one at a time beating well after each addition.

Carefully fold the ground almonds raisins semolina and lemon juice into the mixture.

Whisk the egg whites until they form stiff peaks then whisk in the remaining sugar to make a stiff glossy meringue.

Fold a quarter of the meringue into the cheese mixture.

Tip this on to the remaining meringue and carefully fold together using a large metal spoon.

Spoon into the prepared tin and bake for 45 to 60 minutes until golden and firm to touch.

Leave to cool then turn out and chill until ready to serve.

Serve dusted with icing sugar accompanied by a fruit puree (such as apricots canned in natural juice drained and pureed or a damson puree or raspberry puree sweetened with icing sugar to taste).

Serves 6

adapted from a medieval recipe

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