3/8 c. cottage cheese
2 pkgs. (6 oz.) cream cheese
1/4 c. butter
1/4 c. sugar
2 eggs, separated
1 c. milk
3 tbsp. cornstarch
Juice of 1/2 lemon

Preheat oven to 325 degrees. Put cottage cheese and cream cheese through a strainer into a bowl. In another bowl, put butter and sugar. Mix together.

Separate eggs and put yolks into the butter mixture. Add juice of lemon. Put milk and cornstarch into a pan. Heat it and stir until thickened. Remove from heat and add butter and egg mixture and mix well.

Whip egg whites until stiff and add to the milk mixture. Blend thoroughly. Pour mixture into a buttered souffle dish and bake for 15 minutes at 325 degrees, then turn up heat to 360 degrees and bake 15 more minutes. Remove from oven and serve.