1 1/2 cups fine Zwieback crumbs
1/4 cup of sugar – about
1/3 cup softened butter or oleo
3 eggs, separated
1/4 cup sifted flour
1 1/2 pound (3 cups) creamed cottage cheese
1 cup cream, whipped or a small can of milk
Mix together crumbs, 1/4 cups sugar, and butter. Reserve 1/4 cup of this. Press remainder on the bottom and 2/3 up the sides of a buttered dish.
Beat egg yolks until thick, add 3/4 cups sugar, flour, salt, and sieved cheese. Add lemon rind and juice.
Beat egg whites with 1/4 cup sugar, fold meringue and cream into cheese mixture. Pour into pan. Bake in a slow oven (300-degrees) for 1 1/4 hours. Cool, remove sides of the pan, and sprinkle cake with 1/4 cup crumbs.