Vegan Lemon Meringue Pie - cooking recipe

Ingredients
    1 vegan pie crusts
    lemon filling
    2 cups water
    1 cup unbleached cane sugar
    3/4 cup lowfat silken tofu
    6 tablespoons cornstarch
    1 tablespoon canola oil
    1/4 teaspoon salt
    1/2 cup lemon juice
    2 teaspoons finely ground lemon zest
    Tofu Whipped Topping
    3/4 cup lowfat silken tofu, crumbled
    2 tablespoons pure maple syrup
    2 teaspoons hazelnut oil
    1 teaspoon vanilla extract
    1 pinch ground nutmeg
Preparation
    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.

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