Best Tofu Quick Lemon Cream Pie Recipes

VEGAN LEMON PIE

Steps:

• Prepare the crushed cookie base by crushing the ginger cookies in the food processor or by placing into a ziplock bag and rolling over it with a rolling pin until the cookies are crushed into small pieces.
• Melt the vegan butter and then pour it over the crushed cookie pieces and mix in.
• Pat down into a pie dish, working it up along the sides as best you can and then place into the freezer to set.
• Prepare your vegan condensed milk as per the linked recipe.
• Pour this out into a bowl and set aside.
• Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped. For best results in this recipe, you need the cream to be very firm and well whipped with stiff peaks. If yours is a bit on the softer side, add in a 1/4 tsp of xanthan gum and whip again. It will thicken fast.
• Squeeze the lemons and grate the lemon zest.
• Add the lemon juice, lemon extract and lemon zest to the bowl with the condensed milk and whisk with a hand whisk to combine. Then fold in the whipped coconut cream.
• Pour this over the crushed cookie base and place into the fridge for a few hours to set. If it's still a little on the soft side, let it firm up in the freezer for a bit before serving.
• Decorate with lemon zest and serve.

TOFU CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
• Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.

SOUR CREAM-LEMON PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

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.

LEMON CREAM WITH BLACKBERRIES

Steps:

• Combine 2 1/2 teaspoons of the lemon zest, lemon juice, honey, and tofu in a blender.
• Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.
• Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.

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.