Ingredients
16ozcurd cottage cheese
1cupwhite sugar
3tbspall purpose flour
1tspfresh lemon juice
1pinchsalt
3egg yolks
3egg whites
12fl ozevaporated milk
1½cupsmilk
2pie shell,(9-inch)
Preparation
Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
Preheat oven to 425 degrees F.
In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
Bake for 15 minutes at 425 degrees F, then reduce oven to 350 degrees F and bake for an additional 25 minutes or until knife inserted in center comes out clean.
Cool on racks, then refrigerate. Flavor improves if served a day after baking.
