grandma's cottage cheese lemon torte

Although it doesn't photograph well, this cottage cheese lemon torte is delicious. I was invited to sushi at a friends and said I would bring something sweet for desert. I started to wonder, what goes well with raw fish? At a loss of deciding flavors and textures I decided that this lemon torte, which I had never made, would be a good option. When I arrived with a springform pan, I think some guests were a little disappointed that it was not homemade cheese cake. The desert is very light, has a mild lemon flavor, and is not overly sweet.

Grandma's Cottage Cheese Lemon Torte

crust:

3/4 c. graham cracker crumbs (about 5 crackers)

1/4 c. butter, melted

1/2 t. cinnamon

Mix items together and line bottom of pan (8"x12" glass pan or springform pan). Save a bit of crust to sprinkle on top.

filling:

1 pkg. gelatin, plain

1/4c. cold water

1 lemon, zest of

Mix gelatin, cold water, and zest together - set aside.

3/4 c. sugar

1/2 c. milk

2 egg yolks

salt, pinch

1/2 t. vanilla

On stove top heat sugar, milk and egg yolks to form a custard. When custard has cooled, mix in gelatin and lemon mixture. Add salt and vanilla.

2 egg whites

3/4 lb. cottage cheese, small curd (about 1 1/2 c.)

1 c. cream, whipped*

1 T. powdered sugar

Beat egg whites to soft peaks (opt. sprinkle in cream of tarter). Whip cream with powdered sugar. Fold in egg whites, whipped cream, and cottage cheese. Pour filling into pan. Sprinkle top with extra crust. Chill in fridge. Enjoy!!!

* Makes about 2 cups of whipped cream, if you prefer to substitute purchased whipped cream don't add powdered sugar.