Irish Curd Cake
Yield
10 servingsPrep
15 minCook
35 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
shortbread pie crust
|
* |
| 2 | cups |
cottage cheese
|
*
|
| 3 | tablespoons |
sugar
granulated |
|
| 1 | tablespoon |
butter
softened |
|
| ½ | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
lemon juice
|
|
| 3 | large |
eggs
|
|
| Sugar glaze | |||
| 2 | tablespoons |
powdered sugar
|
|
| 2 | tablespoons |
butter
melted |
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
shortbread pie crust
|
* |
| 473 | ml |
cottage cheese
|
*
|
| 45 | ml |
sugar
granulated |
|
| 15 | ml |
butter
softened |
|
| 2.5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
lemon juice
|
|
| 3 | large |
eggs
|
|
| Sugar glaze | |||
| 3E+1 | ml |
powdered sugar
|
|
| 3E+1 | ml |
butter
melted |
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
Directions
Preheat the oven to 350℉ (180℃).
Press the cottage cheese through a sieve.
In a large mixing bowl, beat together the cheese, sugar, butter, lemon rind, lemon juice and 2 large egg yolks.
Beat the 2 egg whites until they form stiff peaks and then blend them into the cheese mixture.
Beat the remaining egg, then use it to paint the crust to prevent to prevent sogginess.
Mix any remaining beaten egg with the sugar, butter and flour to make the glaze.
Pour the cheese mixture into the prepared crust then pour the glaze over the top.
Bake the cake for about 35 minutes, or until the top is golden.
Cool to room temperature and serve.
