Put the flour in a bowl. Add the butter
and rub in with the fingertips until the mixture resembles fine
breadcrumbs. Mix with enough cold water to form a firm dough. Knead
gently on a lightly floured surface. Roll out and use to line a 20
cm/8 in pie plate.
Beat together the lemon curd and curd cheese with the egg yolk and
spoon into the pastry case (pie shell). Roll the pastry (paste)
trimmings into strips and use to make a lattice pattern on top. Brush
with the egg white to glaze. Bake in a preheated oven at
200°C/400°F/gas mark 6 for 20 minutes or until the pastry is golden
and the filling is just set. Serve warm or cold.