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A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.
- for the crust:
- 1 ¼ cups graham-cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- for the filling:
- 2 12-ounce containers firm silken tofu (such as Mori-Nu)
- Grated zest and juice of 2 Meyer lemons
- ½ cup confectioners' sugar
- Preheat oven to 350° F.
- 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.
- Bake until golden brown, 8 to 10 minutes. Remove and let cool completely.
- In a blender, combine all the filling ingredients until smooth, spoon the mixture into the crusts, and refrigerate for at least 1 hour.
