Ingredients for Tofu Quick Lemon Cream Pie
- Extra Firm Silken Tofu
- Fresh Lemon Juice
- Zest of 2 lemons
- 1 cup granulated sugar
- 1 large egg white, slightly beaten
- Graham Cracker Pie Crust
- Frozen Light Whipped Dessert Topping
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How to Make Tofu Quick Lemon Cream Pie
- Preheat oven to 375°F (190°C).
- In a blender, combine the drained and pressed tofu, lemon juice, and sugar. Blend until completely smooth and creamy.
- Add the lemon zest to the blender and blend for a few more seconds to combine.
- Gently fold in the thawed whipped topping until just combined. Be careful not to overmix.
- Brush the graham cracker crust evenly with the slightly beaten egg white.
- Bake the crust for 5-7 minutes, or until lightly golden. Remove from oven and let cool completely.
- Pour the lemon filling into the cooled pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, garnish with fresh berries or other fruits.
- Optional: Pie can be frozen for up to 3 months. Thaw completely in the refrigerator before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
98g
Fat
8g
Carbs
11g