Yield

8 servings

How to prepare

Preheat the oven to 350°F. Combine the filing ingredients together in a blander or food processor until very smooth. Pour this into the crust and bake for 35 minutes. Cool the pie on a rack, then refrigerate. To make the optional " meringue", mix the agar and water in a small saucepan and let set for about five minutes. Stir over medium heat until it simmers, then allow to simmer one minute. In a deep, medium bowl, beat the egg re-placer and 3/4 cup water with an electric or rotary egg beater until it resembles softy mounded egg whites. Beat in the sugar, vanilla and lemon extract, then the cooked agar mixture. Beat well to distribute the agar evenly. When smooth and glossy, cool it in the refrigerator. It will firm up. Beat it again briefly, then pile the mixture around the edge of the pie, leaving the edge of the crust and the center showing. Make little peaks in the " meringue" with the back of a spoon. Refrigerate until ready to serve.

Ingredients

1 (9 - inch graham cracker crust

Filling
1 Ib. medium-firm tofu
1/2 cup sugar
1/2 cup lemon juice (preferably) fresh, but  bottled will do)
2 tablespoons cornstarch
Zest of 1 large lemon, grated or
2 teaspoons lemon extract
Optional "Meringue" Topping
1-1/3 teaspoons agar powder (or 2 teaspoons + 2 teaspoons agar flakes) mixed with 1/4 cup cold water
1/2 cup powdered egg re-placer
3/4 cup cold water
3/4 cup sugar
4 teaspoons pure vanilla extract
1/2 teaspoon pure lemon extract

Nutritional Value

Per serving: Calories 309, Protein 11g, Fat 12g, Carbohydrates 38g, Calcium 101mg, Fiber 1g, Sodium 260 mg.