Ingredients

• 1 1/2 c Plain flour
• 1 Egg; separated
• 1 pn Salt
• 2 ts Lemon juice
• 1 tb Caster sugar
• 2 tb Cold water
• 1/3 c Butter

Instructions

• Sift flour, salt and sugar into mixing bowl. Cut in butter with 2 knives, then rub with fingertips until mixture resembles fine crumbs.
• Beat egg yolk with lemon juice and cold water and blend in, using knife. When dough clings together knead lightly until smooth, cover and rest for 30 minutes.
• Beat cheese until smooth, gradually beat in honey and sugar. Beat in eggs, lemon juice and 1 teaspoon cinnamon.
• Roll out pastry on a lightly floured board to a 30 cm (12 inch) circle.
• Line a greased 25 cm (10 inch) springform tin or pie plate with the pastry.
• Lightly beat egg white and brush some of this over pastry.
• Pour cheese mixture into pastry case and smooth top.
• Bake in a hot oven for 15 minutes, reduce to moderately slow and bake a further 30 minutes until set.
• Switch off heat and open over door slightly.
• Leave pie in oven until cool.
• Dust with remaining cinnamon and serve cut in wedges or in traditional diamond-shaped pieces.