Curd and citrus casserole
4 servings
60 minutes
Cottage cheese-citrus casserole is a delicate, airy dish with the refreshing tartness of lemon, a true decoration of Ukrainian cuisine. The recipe's history traces back to traditional cottage cheese products popular in Slavic countries. The taste combines the softness of cottage cheese, the sweetness of vanillin and sugar, and the citrus freshness of lemon zest. Semolina gives the casserole lightness, while whipped egg whites ensure a fluffy texture. This dish is perfect for breakfast or a cozy family tea time. The casserole pairs well with honey, sour cream, or berry sauce, highlighting its natural flavor. The simplicity of preparation makes this dessert accessible even for novice cooks.
1
Separate the whites from the yolks and beat with sugar.
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
2
Grate the lemon zest with a fine grater, squeeze the juice from half.
- Lemon: 1 piece
3
Mix cottage cheese with semolina and yolks, mash with a fork. Add lemon juice with zest and a teaspoon of baking soda (take on the tip of a spoon and extinguish with the same lemon juice).
- Curd cheese (tvorog): 500 g
- Semolina: 2 tablespoons
- Chicken egg: 2 pieces
- Lemon: 1 piece
- Baking soda reacted with acid: 1 teaspoon
4
Combine the cottage cheese mixture with the egg whites, gently mix (with a spatula or by hand), and pour into a greased mold.
- Curd cheese (tvorog): 500 g
- Chicken egg: 2 pieces
5
Bake for 40 minutes at 180°C.
