Best Tofu Quick Lemon Cream Pie Recipes

TOFU QUICK LEMON CREAM PIE

Steps:

• Blenderize tofu, lemon juice and sugar.
• Add lemon peel.
• Fold in thawed whipped topping.
• Brush graham cracker crust with slightly beaten egg white. Bake at 375 degrees F for 5 minutes.
• Allow crust to cool.
• Pour lemon filling into cooled pie crust. Chill.
• When ready to serve, garnish with fresh berries or other fruits. Can also be frozen.

LEMON CREAM PIE

Steps:

• In a medium heavy saucepan combine the eggs, sugar and zest; whisk the mixture until smooth.
• Add in lemon juice and butter and cook the mixture over medium heat whisking constantly until thickened, about 7-9 minutes (do not let the mixture come to a boil).
• Pour the lemon curd through a fine mesh strainer into a glass bowl; cover the surface with plastic wrap and refrigerate for a minimum of 4 hours until it is cold and thick (can be made up to 2 days in advance).
• In a medium size bowl using an electric mixer whip the cream until soft peaks form.
• Gently fold the whipping cream into the lemon curd, then transfer into the prepared pie shell.
• Cover the pie with plastic wrap and refrigerate until the filling is completely set (a minimum of at least 6 hours or overnight).

LEMON OR LIME TOFU PIE

Steps:

• Dissolve jello in one cup hot water.
• Cool in refrigerator until slightly thickened.
• Drain tofu and blend in blender until smooth.
• add lemon juice, jello, and half of cool whip.
• Blend mixture.
• Pour into pie crust.
• Spread remaininng cool whip on top of jello mixture.
• Refrigerate several hours.
• Optional: decorate pie with mandarin oranges.

MEYER LEMON CREAM PIES

Steps:

• 1. Preheat oven to 350°F.
• 2. In a medium bowl, mix together all the crust ingredients. Press the mixture into the bottom and sides of four tartlet molds or 4-ounce ramekins.
• 3. Bake until golden brown, 8 to 10 minutes. Remove and let cool completely.
• 4. In a blender, combine all the filling ingredients until smooth, spoon the mixture into the crusts, and refrigerate for at least 1 hour.

VEGAN LEMON MERINGUE PIE

Steps:

• lemon filling:.
• Place water, tofu, sugar, cornstarch, oil and salt in a blender.
• Process until smooth.
• Pour into a 2 qt sauce pan over medium heat.
• Bring to a boil, stirring constantly with a wire whisk.
• After the mixture thickens reduce heat to low and continue cooking and stirring for 1 minute longer.
• Remove from heat and stir in lemon juice and zest.
• Pour hot filling into pie crust.
• Cover the top of the pie with waxed paper to prevent a skin from forming.
• Chill the pie for 8 hours or overnight.
• Just before serving, remove the waxed paper.
• Spread the top with tofu whipped topping.
• You can substitute lime for lemon.
• tofu whipped topping:.
• Place all of the ingredients in the blender and process for several minutes until completely smooth.