Lemon Pie

  • Servings : 8

This delicious, creamy pie is so easy to make that I'm sure it will become a favorite all year round.



  • 1 lb. reduced-fat, medium-firm, regular tofu
  • 3/4 c. white or turbinado sugar
  • 1/2 c. lemon juice (preferably fresh, but bottled will do)
  • 2 T. cornstarch
  • grated zest of 1 large lemon, or 2 tsp. lemon extract


Step 1

Preheat the oven to 350°F.

Step 2

Combine the filling ingredients together in a blender or food processor until very smooth. Pour this into the crust, and bake for 35 minutes. Cool the pie on a rack, then refrigerate.

Serve plain, with vegan whipped cream.

Recipe Source: The (Almost) No Fat Holiday Cookbook
Reprinted with permission from the author, Bryanna Clark Grogan.
Photograph © Bryanna Clark Grogan.

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