FILLING:

1/4 c. cornstarch
1 c. yogurt
1 lb. cottage cheese
Grated rind of 1 lemon
1 tbsp. lemon juice
1/4 tsp. salt
1/2 c. honey
2 tsp. vanilla
4 egg yolks
4 egg whites

CRUST:

1 c. wheat germ
1 tbsp. honey
4 tbsp. oil
1/2 tsp. cinnamon

CRUST: Mix together and pat into springform pan. Bring up sides, about 1 1/2 inches.

Using a blender, blend cornstarch and yogurt until cornstarch is dissolved. Add cottage cheese and blend. Add lemon rind, juice, salt, honey and vanilla. Blend. Beat yolks until thick and lemon colored. Add to cheese mixture. Mix well. Beat whites until stiff, but not dry. Fold into cheese mixture. Then pour into pie shell. Bake 50 minutes in a 300 degree oven or until center is firm.

Turn off heat and with oven door closed, let cake cool in oven for 1 hour or more. When cake is cool, loosen sides and remove. Refrigerate for a few hours or overnight. When cake is cold, lift off pan bottom, sliding cake onto plate.