Lemon Cheese Pie

I received this recipe from an old woman at work the other day. The recipe looked like it was from a 50 year old magazine or something. None the less it sounded good.

1 Lemon
24 oz Cottage Cheese ( I used small curd)
3 Tbsp Butter
1 Egg (I used farm fresh brown not necessary)
2-1/2 Tbsp Flour
1/2 Cup Sugar
1/2 Cup milk
1 Graham Cracker Pie Crust ( I used pre-made they're only $1)
Whipped Cream (use to heart's content)

I melted up the butter for easier stirring into the other ingredients.

Add in your 24oz cottage cheese. (I'm just guessing but I'd think small curd would work the best)

Crack one egg into the bowl.

Add in 1/2 cup of sugar mixed with 2-1/2 tablespoons of flour.

Add 1/2 of a cup of Milk

First you need to get the Zest (lemon peel minus the white stuff) off the lemon. I used one decent sized lemon so the whole lemon gave me 2 tablespoons which is exactly how much you need.Make sure you chop it finely. Next Juice the lemon to get at least 3 tablespoons of juice. Once again I was able to get almost exactly what I needed. (don't dump the seeds, pulp is fine).

Mix everything up well

Pour your mix into your pie crust. I had a little more than I needed. Take out enough so its level with the top edge of the pie crust.

Pre-heat your oven to 350 degrees. Place the pie on something if you are baking it in the pie tin on the center rack. Cook for 30-40 minutes. Your crust will start to get dark and your filling will be bubbling. It will be liquid-ish until you cool it so do not worry. I cooked mine for 35 minutes and it was perfect for my oven.

Remove the pie from the oven and let it sit out until you can handle it. After you can handle it place it into the refrigerator until it is fully chilled.

Add as much whipped cream as you can handle!

Use a fork, spoon or spork to destroy it. You will most likely need repeat this step because its just that good.