1.Sift flour and icing sugar together into large bowl. Add butter. Using fingertips, rub in butter until mixture resembles crumbs. Add egg yolks and water, mixing until dough just comes together.
2.Turn onto a floured surface and knead gently to a soft dough. Shape into a disc. Wrap in plastic wrap. Chill 30 minutes.
3.Preheat oven to moderate, 180°C. Line a 20cm x 30cm slice pan with baking paper.
4.Roll out pastry between 2 sheets baking paper to fit pan until 5mm thick. Trim edges. Prick base with a fork and chill 15 minutes.
5.Bake blind 15 minutes. Remove paper and weights and bake a further 10 minutes.
6.To make filling: in a large bowl, using an electric mixer, beat cream cheese, sour cream, sugar and vanilla together until smooth. Beat in eggs. Pour over cooled base.
7.Drop tablespoons lemon curd over mixture. Swirl to create a pattern. Bake 20-25 minutes, until just set in centre. Cool. Chill, covered, 2 hours or overnight. Sprinkle with coconut flakes and dust with icing sugar. Cut into slices to serve.