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firm tofu lemon rind lemon juice water sugar cornstarch egg yolks graham cracker crust egg whites cream of tartar salt sugar
Viewed: 41 - Published at: 9 years agoIngredients
- 1 cup firm tofu (about 7 ounces)
- 1 teaspoon grated lemon rind
- 1/3 cup fresh lemon juice
- 1 1/2 cups water
- 1 cup sugar
- 1/3 cup cornstarch
- 2 large egg yolks, lightly beaten
- 1 (9-inch) reduced-fat graham cracker crust (such as Keebler)
- 3 large egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/3 cup sugar
Method
- Preheat oven to 325°.
- Combine the first 3 ingredients in a blender; process until smooth. Combine water, 1 cup sugar, and cornstarch in a medium saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Gradually add sugar mixture to egg yolks in a bowl, stirring constantly with a whisk. Return yolk mixture to pan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in tofu mixture. Spread filling mixture evenly into crust.
- Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust. Bake at 325° for 25 minutes; cool 1 hour on a wire rack. Cut with a sharp knife dipped in hot water.