Ingredients
1 pc pie crust, 9 inches, no need to blind bake, (see Recipe Notes for recipe)
2 cups cottage cheese, at room temperature
½ cup granulated sugar
¼ cup heavy cream
lemon juice, from 1 lemon
lemon zest, from 1 lemon
2 pcs eggs
2 tbsp all-purpose flour
1 tsp vanilla extract
½ tsp ground nutmeg
⅛ tsp salt
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl attached to a hand beater, add the cottage cheese, sugar, and salt. Cream until pale and light, roughly 5 to 7 minutes.
Add the cream, lemon juice and zest, eggs, vanilla extract, and flour. Continue creaming until evenly incorporated.
Carefully transfer the cheese filling into the pie crust. Then, sprinkle nutmeg on top.
Bake the pie for roughly 45 minutes or until a knife comes out moist but clean. You may need to cover the crust with foil in case it turns too dark.
Once done, let it cool for at least 10 minutes. Slice, serve, and enjoy!
