100 g (4 oz) soft margarine
175 g (6 oz) plain flour
2.5 g (1/2 tsp) baking powder
50 g (2 oz) sugar
1 lemon
175 g (6 oz) plain flour
2.5 g (1/2 tsp) baking powder
50 g (2 oz) sugar
1 lemon
for the Filling
3 eggs, separated
100 g (4 oz) sugar
350 g (12 oz) cottage cheese
150 ml (1/4 pt) sour cream
100 g (4 oz) sugar
350 g (12 oz) cottage cheese
150 ml (1/4 pt) sour cream
method
1. Beat together all the base ingredients to form a dough.
2. Roll out gently to line the base and sides of a 20 cm (8 in) tin.
3. Beat the egg yolks with the sugar until they are nearly white.
4. Strain the cheese and add to the egg yolks along with the sour cream. Mix well.
5. Whisk the egg whites until they are stiff but not dry.
6. Gently fold into the filling mixture starting with just one spoonful and gradually adding the remainder. Pour into the pastry case.
7. Bake for 50 minutes at 160°C (325°F) Gas 3. Cool in the oven with the door slightly open.
8. Chill before serving.
2. Roll out gently to line the base and sides of a 20 cm (8 in) tin.
3. Beat the egg yolks with the sugar until they are nearly white.
4. Strain the cheese and add to the egg yolks along with the sour cream. Mix well.
5. Whisk the egg whites until they are stiff but not dry.
6. Gently fold into the filling mixture starting with just one spoonful and gradually adding the remainder. Pour into the pastry case.
7. Bake for 50 minutes at 160°C (325°F) Gas 3. Cool in the oven with the door slightly open.
8. Chill before serving.
serving amount
serves 6 - 8
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