Curd and lemon pie with banana
8 servings
90 minutes
Cottage cheese-lemon crumb pie with banana is an amazing dessert that combines the tenderness of cottage cheese, the refreshing tartness of lemon, and the sweetness of banana. It resembles cozy homemade baking popular in American cuisine, where simplicity in preparation meets rich flavor. The crumbly dough creates a crunchy texture that perfectly contrasts with the soft, airy filling. Lemon zest adds a subtle citrus note while banana provides creamy sweetness. This pie can be served warm or chilled and pairs wonderfully with tea or coffee. Its versatility makes it an excellent choice for breakfast, a cozy tea time, or a festive gathering.
1
Preheat the oven to 180 degrees. In a mixing bowl, combine cottage cheese, eggs, sugar (125 g), salt (a pinch), and baking soda (0.25 teaspoon). Beat at medium speed for 7 minutes until smooth.
- Cottage cheese: 700 g
- Chicken egg: 3 pieces
- Sugar: 250 g
- Salt: 0.3 teaspoon
- Soda: 0.5 teaspoon
2
Grate the banana on a coarse grater or chop it finely, and zest half a lemon (only the yellow part, as the white will add bitterness). Add the banana and zest to the filling and beat with a mixer for another 3 minutes until smooth.
- Bananas: 1 piece
- Lemon zest: 0.5 piece
3
In a clean dry bowl, add flour, sugar (125 g), salt (0.25 teaspoon), baking soda (0.25 teaspoon), and butter. Rub the butter with the flour between your palms until crumbly.
- Wheat flour: 450 g
- Sugar: 250 g
- Salt: 0.3 teaspoon
- Soda: 0.5 teaspoon
- Butter: 150 g
4
Line a 23 cm diameter mold with parchment paper, grease with butter, and spread half of the flour mixture evenly. Carefully layer the cheese filling on top.
- Butter: 150 g
5
Spread the second part of the dough (flour crumbs) evenly over the filling.
6
Bake for 50-60 minutes at 180 degrees in top-bottom heating mode.