Irish Curd Cake
Servings: 10
Crust
1 x Shortbread;
Cheesecake
2 c Cottage Cheese
3 T Sugar; Granulated
1 T Butter; Softened
1/2 t Lemon Rind; Grated
1/2 t Lemon Juice
3 ea Eggs; Large, *
Sugar Glaze
2 tb Confectioners' Sugar
2 tb Butter; Melted
2 tb Unbleached Flour
* September 2 of the eggs and leave 1 whole.
Preheat the oven to 350 degrees F. 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.
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