This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

A GOOD SUMMER RECIPE, I have used for years and my “Pennsylvania Dutch” Mother before me.

Cottage Cheese Lemon Pie

Two cups cottage cheese, finely mashed
One tbsp. cornstarch
One-half tsp. salt
One-half cup butter or margarine
One cup sugar
Three eggs, separated
Juice and grated rind of one lemon

Add cornstarch and salt to sugar. Cream sugar mixture with butter and add the cottage cheese. Beat well. Add egg yolks one at a time, beating after each. Fold in stiffly beaten egg whites. Bake in 9-inch pastry lined pan in preheated 450-degree oven 10 minutes. Reduce heat to 350-degrees and bake 35 minutes longer, until custard is set.