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Lemon-Meringue Surprise Pie

Yield 8 servings (serving size: 1 wedge)

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

Nutrition Information

  • calories 292
  • caloriesfromfat 17 %
  • fat 5.5 g
  • satfat 1.6 g
  • monofat 1.7 g
  • polyfat 1.3 g
  • protein 5 g
  • carbohydrate 55.8 g
  • fiber 1.2 g
  • cholesterol 54 mg
  • iron 1.9 mg
  • sodium 156 mg
  • calcium 34 mg

How to Make It

  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.