Ingredients

• 1 (16 ounce) package small curd cottage cheese
• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon fresh lemon juice
• 1 pinch salt
• 3 egg yolks
• 3 egg whites
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups milk
• 2 (9 inch) pie shell

Instructions

1. Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
4. In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
5. Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
6. Cool on racks, then refrigerate. Flavor improves if served a day after baking.