Curd (cottage cheese) pie

Here is two ways to cook this pie - with or without a meringue. That's up to you as both ways are simple and tasty ))) If you prefer the pie without the meringue you can use egg white for cook macaroons.

1 cup flour (my cup is about 160 gr)
1 tea spoon soda or baking powder (I use lemon to slake soda)
80 gr butter
2 table spoons sugar
1 egg yellow
vanilla (I use vanilla sugar)
1-2 table spoon cold water

500 gr curd (cottage cheese) (no less than 9%)
0.5 cup sugar (about 125 gr sugar)
100 gr sour cream (I use 20%)
3 eggs yellow
1,5 table spoon semolina
vanilla (I use vanilla sugar)
lemon zest

Meringue:
3 eggs white
5 table spoons sugar powder (I use less maybe 2-3)

Cut butter with flour, baking powder and sugar. Add egg yellow, cold water and knead dough fast. Than put it into a fridge for 30 min. 
Mix well curd, sour cream, eggs yellow, sugar, vanilla, lemon zest, semolina.
Preheat an oven to 180 C. Grease a baking pan by butter and powder with flour. Roll out the paste, put into the baking pan, stub the paste by fork and bake 5 min. Than put the curd mass above paste and bake about 30 min (170 C).
Whip egg white with sugar into a froth. Put the meringue above curd mass and bake 10-15 min (120 C)

If you don't use meringue you can add some chocolate above the curd mass when the pie will be ready - you can use a chocolate cream (100 gr dark chocolate, 20 gr butter and 100 ml cream 33%) or just rub some chocolate on the surface.