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- 1 9" graham cracker pie crust
- 4 eggs, separated
- 1/2 tsp (2 ml). salt
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml). vanilla
- 1 tsp (5 ml). almond extract
- 1 cup (225 ml) sugar
- 2/3 cup (150 ml) flour, sifted
- 1-1/2 tsp (7 ml). lemon peel, grated
- 2 cups (475 ml) cottage cheese
- 1 cup (225 ml) sour cream
- strawberry glaze, optional
- 1 pt. fresh strawberries, optional
- Preheat oven to 300 degrees (150 C.).
- Prepare crust; set aside.
- In a medium bowl, beat egg yolks until light.
- Blend in salt, lemon juice, vanilla, almond extract, sugar, flour and lemon peel.
- Put cottage cheese into a large bowl.
- Add a small amount of egg yolk mix ture.
- Beat on high speed until curd is broken and nearly smooth.
- Add remaining egg yolk mixture and sour cream.
- Beat until blended.
- Beat egg whites until stiff, but not dry.
- Fold into cheese mixture.
- Pour into crust.
- Bake 1 hour.
- Top with Strawberry Glaze and fresh strawberries if desired.
- Refrigerate 5 hours before serving.
- Source:La Parilla The Mexican Grill from the Tampa Tribune
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