Cheese Custard Pie

Empty cottage chesse into a colander or strainer to drain watery liquid, for about an hour. Place drained cottage cheese in a bowl. Add sugar, flour, lemon juice, egg yolks, milk, and evaporated milk. Mix well. In another bowl, beat egg whites until stiff. Fold into other mixture. Pour into 2 unbaked pie shells. Bake at 400? for 15 minutes. Reduce oven temp to 350? and bake for 25 minutes or until knife inserted in center comes out clean. Cool on wire racks at room temperature. Refrigerate a few hours before serving.