• 1/2 cup (scant) margarine
  • 6 tbsp white sugar
  • 3 eggs
  • 1 tsp baking powder
  • 1 cup flour
  • 1/4 tsp salt
  • 2 tbsp water
  • 2 - 4 cups cottage cheese
  • 3/4 cups white sugar
  • 1 lemon
  • 1 tsp vanilla
  • pinch of salt
  • 2 tbsp corn starch
  • 1/2 cup of cream (or canned milk)
  • 1/2 cup of sour cream
  • Cinnamon

Base:
1/2 cup (scant) margarine. 6 tbs white sugar. 1 beaten egg. 1 tsp baking powder. 1 cup flour, 1/4 tsp salt, 2 tbs water. Mix for pie dough.

Topping:
2 – 4 cups cottage cheese. 3/4 cups white sugar. 2 eggs beaten. Juice and rind of 1 lemon. 1 tsp vanila and pinch of salt. 2 tbs corn startch. 1/2 cup cream or canned milk. 1/2 cup store bought sour cream.

Pat dough into and up high on side of 13” x 8” pan. Mix cheese topping real well and pour over base. Spinkle with cinnamon, white and brown sugar. Bake at 300 for glass pan or a little bit higher temperature if using a tin pan (baking time unknown – cook until toothpick comes out clean). Freezes well, but has to be reheated after.