Cottage cheese and lemon pie is famous for its gentle and pleasant sweet and sour taste, as well as a low calorie content, which makes it a real diet treat. Thus, this dessert is ideal for sweet tooth, who want to enjoy the cottage cheese and lemon pie and not spoil the figure.
Pick your recipe
Classic recipe
To make a simple pie, take 250 g of cottage cheese, 0.5 cups of sugar, 0.5 cups of flour, 1 lemon, 3 eggs, a pinch of soda and powdered sugar for powder. Cut the lemon together with the peel, remove the seeds and grind everything in a blender to a homogeneous consistency, then add eggs, cottage cheese and sugar to the blender, beat the mass again and again - but with the addition of flour and soda. If the lemon and peel are not crushed to the desired state for the first time, then in the next two they will definitely get the desired consistency, mixed with other ingredients.
The curd-lemon mass obtained before adding soda and flour can be used as an independent diet dessert with a pleasant sweet and sour taste.
Curd-lemon dough obtained after adding flour should have the appearance of a very light and airy mass. Gently put it in a round or cupcake shape, preheat the oven to 180 degrees and put the future pie in it, where it will be baked for 50-60 minutes. If desired, steamed raisins, slices of dried apricots, apples, pears or any other fruit / berries can be added to the dough. When the cottage cheese and lemon pie is ready, remove it from the oven, refrigerate for 1 hour to cool, then sprinkle with icing sugar and serve.
Stuffed Recipe
To make a pie with curd and lemon filling, take 200 g of flour, 1 yolk, 100 g of butter, 50 g of sugar and 4 tbsp. milk. For the curd filling, take 7 proteins, 3 yolks, 750 g of cottage cheese, 200 g of salt, 100 g of raisins, a pinch of salt, a bag of vanilla pudding and a bag of vanillin. For lemon filling, you will need 8-10 tbsp. lemon juice, 4 yolks, 50 g sugar and 1 part tablespoon corn starch. Mix the flour with yolk, butter, sugar and cottage cheese, knead the dough, give it the shape of a ball, wrap the resulting ball in foil and put the dough in the refrigerator for 1 hour. Put the food parchment in a detachable form and put the dough into it, making sides along the edges of the dough (3-4 cm). Paste the dough with a fork and bake in the oven, preheated to 180 degrees, for about 15 minutes.
Multi-colored candied candied fruits or marmalade slices of lemon will be an excellent decoration for a curd-lemon pie.
To prepare the curd filling, mix the curd with sugar, egg yolks, salt and vanilla until a thick, uniform consistency, then add raisins and pudding powder to the mass, then mix the filling again. Beat the whites to the maximum and carefully enter into the curd mass, then distribute it over the finished cake and bake at a temperature of 180 degrees for 60 minutes. Mix lemon juice with sugar, starch and yolks in a water bath, whisk everything in a foam with a whisk, put the lemon filling on the cake and turn on the oven for another 10 minutes. Decorate the resulting cottage cheese and lemon dessert as desired, refrigerate in the refrigerator for an hour and serve.