Ingredients
- 3 eggs
- 2 graham cracker crusts
- 2 egg yolks
- 1 electric blender
- 1/2 double boiler
- 4 c cottage cheese
- 2 1/4 c sugar
- 1 c cream
- 2 c graham cracker crumbs
- 1/2 c milk
- 1/2 c water
- 1/2 c melted butter
- 5 tb lemon juice
- 3 tb water
- 3 tb butter
- 1 1/2 tb cornstarch
- 3 ts lemon rind
- 1 ds salt
- 2 packages gelatin
across bottom and sides of 2 8-9" pie pans and bake in preheated oven for 5-10 minutes. Chill well before filling. LEMON TOPPING FOR CHEESE CAKE Combine egg yolks, sugar, butter rind, and lemon juice in top half of a double boiler. Cook over simmering water until quite thick, then cool slightly. Mix cornstarch with water and stir into lemon mixture. Cool before spreading on cheese cakes.
