Lemon-Meringue Surprise Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 325°.
2. 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.
3. 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.
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