This recipe makes ample filling for a 10-inch pie, with extra to spare. if you prefer a less lemony pie, you might want to use smaller lemons.
Yield:
Serves 8 to 10.Ingredients
2 cups crumbs from cinnamon graham crackers or cinnamon zwieback
3 tablespoons butter, melted
1 envelope (1 tablespoon) unflavored gelatin
1-1/4 cups cold milk
2 eggs, separated
1/4 teaspoon salt
2/3 cup sugar
Rind of 2 lemons, grated
Juice of 2 large lemons
1-1/2 cups cottage cheese
1/2 cup whipping cream
Instructions
Combine crumbs and melted butter to make a crust, and pat into pie plate. Soften gelatin in 1/4 cup of the milk (to soften gelatin in milk, sprinkle in and allow to sit, unstirred, for about 20 minutes). Blend 2 egg yolks in top of a double boiler; add salt, sugar, and the remaining cup of milk. Cook over hot water, stirring constantly, until mixture coats a silver spoon (do not allow water to reach a boil). Stir the gelatin mixture in the custard until thoroughly dissolved. Chill in refrigerator until mixture starts to thicken and is a mayonnaise like consistency. Put lemon rind, lemon juice, and cottage cheese in a blender and blend until smooth. Whip the egg whites, then the whipping cream. Fold the cheese mixture, then the whipped cream, and then the beaten egg whites into the chilled custard. Pour into prepared crust and refrigerate until ready to serve.
