Grease and flour a 30cm tart tin.
Combine flour, sugar, and cold butter until the mixture resembles breadcrumbs.
Add beaten eggs and optional water to form a light dough.
Chill the dough ball in the fridge for 30 minutes.
Preheat the oven to 180°C.
Roll out the dough to a 5mm thickness.
Line the tart tin with pastry and trim the edges.
Blind bake the pastry with greaseproof paper and baking beans for 15-20 minutes.
Remove the paper and beans then set the pastry case aside.
Drain excess liquid from the curd cheese using a sieve.
Beat sugar and butter together until smooth and pale.
Mix in flour, raisins, egg, curd cheese, lemon zest, and nutmeg.
Spread lemon curd over the pastry base and top with the cheese mixture.
Bake for 35-40 minutes until golden-brown and set.
Cool the tart in the tin for 20-25 minutes.
Remove from the tin and serve in slices.