Bright, silky and gently tangy, this no-bake lemon paskha is Easter dessert without the oven — or the fuss. Cottage cheese whipped with a glossy lemon curd, butter and dried cherries sets overnight into a creamy, sliceable treat. It is as festive as our Healthy Easter Kulich, as comforting as our Simple Baked Cheesecake (4 Ingredients), and as lovely with afternoon tea as our Bounty Coconut Crepes.
Ingredients
- 300 g block cottage cheese
- 1 lemon
- 120 g sugar
- 1 egg
- 20 g dried cherries (optional)
- 30 g butter, room temperature
Instructions
- Peel the lemon and blend the zest with the sugar into fine crumbs.
- Add the egg to the lemon-sugar crumbs, stir, and place over low heat.
- Stirring constantly, bring to a boil.
- Squeeze the lemon juice (about 70-75 ml), add to the pan, stir, and bring to a boil again. Cook 20-30 seconds until thickened.
- Remove from heat and cool.
- Chop the dried cherries.
- In a deep bowl, mix the cottage cheese, the cooled lemon-sugar mass, the butter, and the cherries. Beat with a mixer or blender until silky.
- Line a paskha mold with cheesecloth, pack in the mixture, and chill overnight. Unmold before serving.
Tips
- Use block cottage cheese, not the soft tub kind, for a paskha that holds its shape.
- If you skip the dried cherries, add a spoonful of extra lemon zest for brightness.
- USDA’s food safety basics are a handy reference for chilling and storing dairy desserts.
Nutrition
Nutrition (per 100 g): 150 kcal, protein 10.9 g, fat 8.3 g, carbs 7.9 g.