Igredients
Crust
- 250g flour
- 80g light brown sugar
- 160g butter
- a little salt (about the tip of a knife)
Filling
- 750g quark (cream cheese)
- 3 eggs
- 150g white sugar
- 50g flour
- 1 lemon
Directions
Crust
- Put the butter in the microwave for a while so it will melt. We need it to be completely liquid.
- Put the flour, brown sugar, butter and salt together in a bowl.
- Mix it well together until you can make a ball of dough from it using your hands. Add extra flour if it’s too liquid.
- Grease a fairly deep pie dish.
- Now put the ball of dough in the middle and squeeze it so it gets spread all around the place. Push it up against the edges too.
- Put this in the oven on 180 degrees Celsius for about 20 minutes.
Filling
- Grate the lemon peal into a bowl and squeeze out the juice afterwards.
- Split the egg whites and yolks into different bowls.
- Mix the egg whites well together until they are completely stiff.
- Add the white sugar to the yolks and stir until all the sugar has been absorbed. It needs to become a white foamy mix. It might take a while but you’ll gradually see it getting more white as you stir.
- Add the 50g of flour and some cream cheese. Mix this well until the mixture has no hard pieces left.
- Now add the rest of the cream cheese little by little and stir well.
- Also gradually add the lemon peal and juice in this stage.
- When all the cream cheese and lemon is finally added, it’s time to add the stiff egg whites. Use a big spoon to do this so you don’t break the air bubbles inside too much.
- Finally poor this mixture into the prebaked crust and put it in the oven again for another hour. 180 degrees Celsius again. There should be a yellow-brown crust on top when it’s ready.