Lemon Cheese Pie

Lemon Cheese Pie

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Servings: 8
Calories: 418


  • 8 oz shortcrust pastry with 1 oz desiccated coconut
  • 1/3 cup butter or block margarine
  • 3/4 cup caster sugar superfine granulated
  • 3 eggs separated
  • 2 cups plain flour All purpose
  • 12 oz cottage cheese sieved
  • finely grated rind and juice of 3 lemons
  • 1/2 oz desiccated coconut


  • Roll out the pastry and use to line a 23-cm (9-inch) fluted flan dish. Cream the fat with 75 g (3 oz) of the sugar and heat in the egg yolks, one at a time.
  • Stir in the flour with the sieved cottage cheese and finely grated lemon rind.
  • Stir in 135 ml (9 tbsp) strained lemon juice, mixing until just smooth.
  • Pour the lemon mixture into the pastry case.
  • Bake in the oven at 200°C (400°F) mark 6 for about 20 minutes or until just set.
  • Stiffly whisk the egg whites; whisk in 15 ml (1 level tbsp) of the remaining sugar and fold in the rest.
  • Pipe or spoon the meringue over the lemon filling. Sprinkle with the coconut.
  • Bake in the oven at 150C (300°F) mark 2 for about 30 minutes.
  • Serve warm with pouring cream.
Calories: 418 kcal
Carbohydrates: 60 g
Protein: 12 g
Fat: 14g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 89 mg
Sodium: 384 mg
Potassium: 145 mg
Fiber: 2 g
Sugar: 20 g
Vitamin A: 386 IU
Vitamin C: 4 mg
Calcium: 56 mg
Iron: 3 mg
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