Lemon casserole with lingonberries
6 servings
80 minutes
Lemon casserole with lingonberry is a refined dish of Russian cuisine, where the freshness of lemon harmoniously combines with the sweet-sour note of lingonberry. Historically, cottage cheese casseroles were popular in Russian homes, prepared for breakfast or as a light dessert. The uniqueness of this recipe lies in its delicate texture achieved by thoroughly straining the cottage cheese and enriching it with semolina. Lemon zest adds a spicy aroma while lingonberry brightens the flavor. The casserole is perfect for cozy family tea gatherings and pairs wonderfully with sour cream or honey. Simple to prepare yet surprisingly rich in taste, this dessert will adorn any table.
1
Separate the whites from the yolks. The whites are not needed. Whisk the yolks with sugar until frothy.
- Chicken egg: 4 pieces
- Sugar: 3 tablespoons
2
Pass the cottage cheese through a sieve to achieve a smoother texture.
- Curd cheese (tvorog): 500 g
3
Transfer the cottage cheese to a bowl.
4
Add the yolks and mix until smooth.
- Chicken egg: 4 pieces
5
Pour semolina. Mix and let it sit for 20 minutes to allow the semolina to swell.
- Semolina: 1 tablespoon
6
Grate the zest of half a lemon and add it to the cottage cheese mixture.
- Lemon: 1 piece
7
Grease the mold with butter.
- Butter: 1 teaspoon
8
Wash the lingonberries, dry them, and add to the cottage cheese.
- Lingonberry: 70 g
9
Pour the mixture into the mold.
10
Bake in an oven preheated to 200 degrees for 40-50 minutes until golden brown.
