Ingredients
8 ounces broad egg noodles, such as Pennsylvania Dutch
Kosher salt
1 cup small‐curd cottage cheese or farmer cheese
1 1/4 cups sour cream
1/3 cup plus 1 tablespoon sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
3 large eggs
4 tablespoons unsalted butter, melted
1/4 cup dried currants
1/4 cup orange marmalade, plus more for serving (optional)
Preparation
Preheat oven to 350°F. Line a standard muffin tin with tulip-shaped baking cups (or standard cups). Cook noodles in a large pot of salted boiling water 6 minutes; drain. Let cool 10 minutes.
Whisk together cheese, sour cream, 1/3 cup sugar, zest and juice, and 1/4 teaspoon salt. Whisk in eggs and 3 tablespoons butter. Stir in noodles and currants. Divide mixture among muffin cups. Drizzle with remaining butter; sprinkle with remaining sugar. Dollop a little marmalade over each cup.
Bake until kugel is set and tops are golden brown, about 30 minutes. Let cool 30 minutes before serving with more marmalade on the side.
