Originally Posted by stut

I have the Betty's recipe somewhere. The key things are that you have a savoury pastry (no pate sucree please, this is Yorkshire), no need to blind bake. Line the pastry with the lemon curd. Then you basically make a small cake batter to bind, then add in the curds (ricotta works just fine), currants, cinnamon and nutmeg (to taste - which in my case is always 'generous'). Bake. Enjoy. Glass of Chateau de Chasselas optional.

Knocks a cheesecake into a cocked hat.