Lemon & Vanilla Curd Cake (Irish Cheesecake)

6 oz. shortbread pastry
Filling:
3 oz. butter
4 oz. vanilla sugar
4 egg yolks
2 T. flour
1 lemon, juice & zest
16 oz. cottage cheese, sieved
(process in blender until smooth)
Topping :
1 T. flour
1 T. sugar
1 T. butter, melted
1 egg, beaten
Powdered sugar, for dusting

Preheat oven to 350°, warm a baking sheet & grease a springform pan.
Roll out shortbread pastry until thin, then line springform pan with dough, trimming off excess. Chill pan w/ pastry in the fridge.
Cream butter & sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice & sieved cottage cheese. Mix well, then spoon into pastry.
Mix topping ingredients & spread on top of curd filling.
Place springform pan on warmed baking sheet. Bake approx. 1 hour until top is lightly browned & slightly firm. Dust with powdered sugar & serve cool, not chilled.