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Bright & Creamy: The Ultimate Lemon Cottage Cheese Pudding

Introduction

Tired of heavy, complicated desserts? Meet the Lemon Cottage Cheese Pudding—a delightfully light, tangy, and protein-packed treat that feels indulgent without the guilt. This recipe bridges the gap between a classic baked cheesecake and a soufflé, offering a creamy interior and a lightly golden top. While not tied to a specific historical origin, this style of baked cottage cheese dessert is popular across Eastern European and Slavic cuisines (often called Syrniki or similar baked cheese dishes), adapted here with a vibrant, modern lemon twist. It’s perfect for breakfast, brunch, or a refreshing dessert, making it a truly versatile centerpiece for any meal.

Ingredients

Cottage Cheese: 500 grams (17.6 oz) full-fat, small curd
Eggs: 3 large, separated (yolks and whites)
Sugar: 100 grams (½ cup) granulated sugar, divided
Lemon Zest: Zest of 2 large lemons
Lemon Juice: 30 ml (2 tablespoons) fresh lemon juice
Semolina or Cornstarch: 30 grams (¼ cup) semolina or cornstarch (for binding)
Vanilla Extract: 5 ml (1 teaspoon)
Butter: 15 grams (1 tablespoon) melted, plus extra for greasing
Pinch of Salt: For whipping egg whites

Step-by-step Preparation

Prepare the Cheese Base (10 minutes): Preheat your oven to 180°C (350°F). Grease an 8-inch round baking dish or springform pan. In a large bowl, combine the cottage cheese, egg yolks, 75 grams (3/8 cup) of the sugar, lemon zest, lemon juice, semolina (or cornstarch), vanilla extract, and melted butter. Mix thoroughly until well combined. Tip: For an ultra-smooth pudding, pulse the cottage cheese mixture briefly in a food processor before adding the egg whites.
Whip the Meringue (5 minutes): In a separate, clean bowl, use a hand mixer or stand mixer to whip the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 25 grams (1/8 cup) of sugar and continue whipping until stiff, glossy peaks are achieved. Tip: Ensure the bowl and whisk are completely free of fat or water for the best meringue volume.
Fold and Bake (45 minutes): Gently fold the meringue into the cottage cheese mixture in two additions, taking care not to deflate the air. Pour the batter into the prepared baking dish. Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
Cool and Serve (1 hour): Turn the oven off and prop the door open slightly. Allow the pudding to cool inside the oven for 30 minutes to prevent rapid deflation. Remove and cool completely on a wire rack before slicing.

Nutritional Information

Per serving (assuming 8 servings): Approximately 210 Calories, 10g Fat, 18g Carbohydrates, and 15g Protein. This pudding is naturally high in protein due to the cottage cheese and eggs, making it a satiating choice. The lemon provides a boost of Vitamin C and antioxidants, while the baking process keeps the fat content lower than traditional cream-based desserts.

Storage

Store leftovers tightly covered in the refrigerator for up to 4 days. Due to its delicate texture, freezing is not recommended as it may become watery upon thawing. This pudding is best served chilled or at room temperature; reheating is generally unnecessary, but if desired, warm briefly in a microwave (30 seconds) or a low oven (150°C / 300°F) until just warmed through.

Conclusion

The Lemon Cottage Cheese Pudding is a true crowd-pleaser—light, fluffy, and bursting with fresh lemon flavor. Serve it simply dusted with powdered sugar, or elevate it with a spoonful of fresh berry compote (raspberries or blueberries work wonderfully). For a variation, substitute the lemon zest with orange zest and a sprinkle of cardamom for a warmer, richer profile. Enjoy this delightful dessert that proves healthy can be heavenly!

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