2 cups dry curd cottage cheese
½ cup plain 0% Greek Yogurt
zest of 1 meyer lemon, divided
juice of 1 whole meyer lemon
2 teaspoons pure vanilla extract
½ teaspoon pure lemon extract (optional, for extra lemony flavor)
2 whole eggs
1 egg white
1 tablespoon baking stevia (OR 2 tablespoons pure honey)
2 tablespoons pure honey
¼ tsp salt
1. Pre-heat the oven to 350 degrees.
2. In a blender or food processor, pulse all ingredients (only ½ of the lemon zest) until as smooth as possible.
3. Pour filling into a lightly greased cake pan (line the bottom with parchment paper to prevent sticking)
4. Bake for 45 minutes, remove from oven and cool to room temperature on a cooling rack.