1/4 c. butter
3/4 c. sugar
4 eggs, separated
grated rind of 1 lemon
1 tbsp. lemon juice
2 c. cottage cheese
1/2 c. cream
3/4 c. flour
3 tsp. fine dry bread crumbs

Cream butter and sugar until light. Add egg yolks, one at a time and beat well after each addition. Add lemon rind and juice. Add cheese and cream alternately with flour, mixing until smooth after each addition. Fold in stiff beaten egg whites. Sprinkle bread crumbs in well-buttered pan (8 x 8 x 2-inch). Add filling and bake at 325°F for 1 hour and 15 minutes.