Melopita (Honey Cake)

  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
    500 g  Mizithra or ricotta cheese          3    Eggs
    1/2 c  Honey                               2 ts Lemon juice
      1 tb Caster sugar                        2 ts Ground cinnamon
      1 pn Salt                                

  Oven temperature: 200 C (400 F), reducing to 170 C (325 F) Cooking
  time: 45 minutes

  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.

  Note:  Store honey pie in covered container in refrigerator.  Bring
  to room temperature before serving.