Amish Custard Cottage Cheese Pie
1 16-oz. pkg. small curd cottage cheese
1 cup white sugar
3 tbsp. all-purpose flour
1 tsp. fresh lemon juice
1 pinch salt
3 egg yolks
3 egg whites
1 (12 fluid oz.) can evaporated milk
1 1/2 cups milk
2 9" pie crusts

Place cottage cheese in strainer and let drain for about one hour or until most of liquid has been drained.
Preheat oven to 425°.
In large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk and regular milk.
Mix well. In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
Bake for 15 minutes at 425°, then reduce oven temperature to 350° and bake for an additional 25 minutes or until knife
inserted in center comes out clean. Cool on racks, then refrigerate. Flavor improves if served a day after baking.