Recipe by Mary K. W.
I found this recipe several years ago on a recipe site on the internet. Of course, that site is not longer around. I have made this several times and no one has ever guessed that it has tofu in it.
Top Review by FromSiCiLy 2 NY with LoVe
I made this for the first time tonight with a bit of hesitation for guests who are picky eaters, including my husband who does NOT like lemon in any foods. Not only was it absolutely delicious, even the picky eaters thought it was wonderful. Until I told them it was tofu....they then tried to pick it apart but could not. I had their attention with a fabulous light dessert and they just couldn't say anything against it. I used tofu that had been in my freezer for 7 months and let it thaw overnight. I had a pkg of silken and pkg of regular tofu. I used my Ninja blender for the 2 different varieties of tofu and the lemon rind; I my used my Jack LaLainne juicer for the lemon juice. And I would strongly suggest using the egg white directions for the crust as the recipe suggests; as the store-bought graham cracker crust was truly made excellent after baking it with the eggwhite. It became very crunchy, a perfect pairing with the lemon filling. I followed another reviewer's suggestion and added 2 tbsp. of instant lemon pudding "just in case" it didn't stand. I then froze it for an hour until it was ready to eat. I only had an hour. I think more time in the freezer would have held better. But also I strongly suggest to put the tofu into a strainer and squeeze ALL the water out of it first as I did. So go ahead and use that frozen tofu you didn't know what to do with and you have a quick and excellent pie. I topped it with extra cool-whip and strawberries, raspberries and kiwi for decoration. So pretty and so excellent. Diet starts tomorrow.
- 1 (10 ounce) package extra-firm silken tofu
- 1⁄2 cup fresh lemon juice
- 1 tablespoon lemon peel
- 1⁄2 cup sugar
- 1 large egg white
- 1 graham cracker pie crust
- 8 ounces frozen light whipped dessert topping
Directions See How It's Made
- 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.