Ingredients:

  • 24 ounces (3 cups) Cottage Cheese (small curd preferred)
  • 3/4 cup Granulated Sugar
  • 3 large Eggs
  • 1/4 cup All-Purpose Flour
  • 1/4 cup Whole Milk (or 2% Milk)
  • 1 tablespoon Fresh Lemon Zest
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease your 8x8 inch baking dish or 9-inch pie dish.
  2. In a food processor (or large bowl), combine the cottage cheese, sugar, eggs, milk, lemon zest, lemon juice, and vanilla extract.
  3. Process until the mixture is mostly smooth. A few small lumps are acceptable.
  4. Add the flour and salt to the mixture. Pulse or mix on low speed just until the flour streaks disappear. Avoid overmixing.
  5. Pour the batter into the prepared baking dish and ensure the surface is level.
  6. Bake for 40 to 45 minutes. The pudding is done when the edges are set and lightly golden brown, and the centre has just a slight jiggle.
  7. Remove from the oven and let cool completely on a wire rack.
  8. For the best texture, refrigerate for at least 2 hours before slicing and serving.