Lemon Cottage Cheese Pie
8 servings
70 minutes
Lemon cottage cheese pie is a delicate dessert with a bright citrus aroma rooted in European culinary traditions. Its base is cottage cheese, giving the pastry a rich, velvety flavor, while lemon zest and juice create a refreshing aftertaste. Semolina and flour make the pie's structure airy, and whipped egg whites add lightness. This pie is perfect for cozy family tea times as well as festive gatherings. It pairs especially well with a cup of hot tea or coffee. Due to its simplicity in preparation and refined taste, it has become a favorite treat in many homes.
1
Preheat the oven to 160 degrees.
2
Separate the yolks from the whites.
3
Cream the softened margarine with egg yolks. Add sugar, the zest of one lemon, and the juice of two lemons. Mix thoroughly. Add cottage cheese, semolina, and baking soda sifted with flour.
- Margarine: 100 g
- Chicken egg: 6 pieces
- Lemon: 2 pieces
- Curd cheese (tvorog): 1 kg
- Semolina: 100 g
- Wheat flour: 1 tablespoon
- Baking soda: 0.5 teaspoon
4
Whip the egg whites to a stiff foam. Gently fold in the whipped whites.
- Chicken egg: 6 pieces
5
Grease the baking pan with margarine, transfer the mixture, and bake for about an hour.
- Margarine: 100 g
