This honey lemon cottage cheese pie is a delightful and refreshing dessert that combines the creamy goodness of cottage cheese with the bright flavors of honey and lemon.
Topped with a luscious lemon curd and fresh lemon zest, and nestled in a buttery graham cracker crust, this pie is perfect for any occasion.
Let’s make this delightful creation!
- Prep Time: 25 minutes + chill time
- Cook Time: 50 minutes
- Total Time: 1 hour, 15 minutes + chill time
- Yield: 8 servings 1x
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups cottage cheese, blended until smooth
- 1/2 cup honey
- 1/4 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter, cut into small pieces
- Lemon zest for garnish
Instructions
- Prepare the graham cracker crust (15 minutes): Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool.
- Blend the cottage cheese (5 minutes): In a blender or food processor, blend the cottage cheese until smooth and creamy.
- Prepare the filling (10 minutes): In a large mixing bowl, combine the blended cottage cheese, honey, granulated sugar, eggs, lemon juice, lemon zest, and vanilla extract. Mix until well combined and smooth.
- Bake the pie (35-40 minutes): Pour the filling into the cooled graham cracker crust. Bake in the preheated oven for 35-40 minutes, or until the filling is set and slightly golden around the edges. Remove from oven and let cool to room temperature, then refrigerate until completely chilled.
- Prepare the lemon curd (10 minutes): In a medium saucepan, combine the lemon juice, lemon zest, granulated sugar, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and whisk in the butter, one piece at a time, until smooth. Let the lemon curd cool slightly.
- Top the pie with lemon curd (5 minutes): Once the pie is chilled, spread the lemon curd evenly over the top of the pie. Return the pie to the refrigerator and chill for at least 1 hour to set the lemon curd.
- Garnish and serve: Before serving, garnish the pie with fresh lemon zest. Slice and enjoy your pie!
Notes
For an extra touch of flavor, you can add a teaspoon of lemon extract to the filling.
This pie can be made a day in advance and stored in the refrigerator, making it a perfect option for entertaining.
Enjoy the refreshing and creamy combination of honey, lemon, and cottage cheese in this delightful dessert!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 32g
- Sodium: 200mg
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
