For the base: Mix all the base ingredients, and press on the bottom and sides of a greased 9" pie dish, bake in a moderate oven for 15 minutes.
Soak gelatin in 1/4 cup water, melt over hot water.
Beat egg yolk and half cup sugar, add warm milk and cool over low heat until thick, stir constantly take it off fire and add gelatin, stir until gelatin melts, add vanilla and cool the mixture, add cottage cheese, lemon juice and rind, blend in a blender or heat with a rotary beater.
Whip egg whites until frothy, then gradually beat in 1/2 cup sugar, whipped cream, then fold egg whites and cream in the yolk cottage cheese mixture, combine well and pour in the prepared pie crust.
Sprinkle with some walnuts or cracker crumbs.
Chill and serve.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.