Lemon Or Lime Tofu Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON OR LIME TOFU PIE



Lemon or Lime Tofu Pie image

Make and share this Lemon or Lime Tofu Pie recipe from Food.com.

Provided by LizAnn

Categories     Pie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

0.5 (14 ounce) package soft tofu (sliken prefered)
1 (3 ounce) box lemon gelatin or 1 (3 ounce) box lime Jell-O gelatin
1 cup boiling water
2 tablespoons lemon juice (optional)
8 ounces Cool Whip
1 ready bake graham cracker pie crust

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.

Nutrition Facts : Calories 391.1, Fat 20.7, SaturatedFat 10.5, Sodium 306.6, Carbohydrate 48.1, Fiber 0.7, Sugar 36.4, Protein 5.4

LEMON-LIME MERINGUE PIE



Lemon-Lime Meringue Pie image

From Mustards Grill in Napa. As far as timing goes, you need to prepare pie crust dough, roll it out, line the pan, and freeze it ahead of time. Then figure on 50 minutes to prebake the crust. The filling will go directly into the prebaked crust and bake for another 35 to 40 minutes.

Provided by Brookelynne26

Categories     Pie

Time 40m

Yield 12 serving(s)

Number Of Ingredients 18

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
3/4 cup cold unsalted butter, cut into small pieces
2 tablespoons water
1 teaspoon water
1/4 teaspoon vanilla extract
1 large egg
6 large eggs
1 1/2 cups granulated sugar
1/2 cup freshly squeezed lime juice (4 to 6 limes)
1/4 cup fresh lemon juice
2 lemons, zested before juicing
1 cup heavy whipping cream
1 tablespoon grated lemon zest
3/4 cup egg white (about 6 large)
1/4 teaspoon cream of tartar
1 1/2 cups firmly packed brown sugar

Steps:

  • To make the crust, combine the flour, sugar, salt, and butter in food processor, electric mixer, or large mixing bowl. Using the blade attachment of the food processor, the paddle attachment of the electric mixer, or a pastry cutter, cut the cold butter into the flour until the mixture resembles a coarse meal. If you are using a processor, transfer the mixture to a bowl. Sprinkle the 2 tablespoons water and the vanilla over the mixture and mix with a fork until the dough clumps together. Gather the dough into a ball, wrap it in plastic wrap, and flatten into a 1-inch-thick disk. Refrigerate the dough for 30 minutes, until it is firm enough to roll out.
  • Have ready an 11-inch fluted tart pan with a removable bottom (or a 9-inch deep-dish pie pan). On a lightly floured surface, roll out the dough into a 13-inch circle. Set the rolling pin on top of the dough on the diagonal, and flip the dough edge (about one-third of the dough width) over the rolling pin. Holding the dough against the pin gently with one hand, pick up the pin and set the dough in the tart pan, centering it as well as you can. Trim the dough to leave about a 1/2-inch overhang all the way around, saving the trimmings at room temperature for later crust repair work. Gently push the dough into the pan so that it fits snugly against the sides, then fold the overhang toward the inside, pressing the folded dough against the sides. With thumb and forefinger, gently pinch the dough so that the sides of the tart extend about 1/4 inch above the edge of the pan, with an even thickness all the way up and around. Freeze the crust for 30 to 40 minutes, until it is hard. While the crust is chilling, preheat the oven to 350 degrees.
  • When the crust is hard, line it with a piece of aluminum foil large enough to cover it, and fill with beans, rice, or pie weights. (Do not prick the crust!) Bake the crust for 35 minutes, then remove the weights and foil and bake for another 15 minutes, until the crust is golden brown and feels dry. If holes developed anywhere in the crust, they can easily be patched now by gently spackling with the leftover dough, but be careful not to break the tart sides while making repairs. Whisk the egg with 1 teaspoon of water to make an egg wash and brush all over the bottom and sides of the crust. Return the crust to the oven and bake for 5 minutes more, until the egg is set and dry. Set the crust aside on a rack to cool.
  • About 15 minutes before the crust will finish baking, make the filling: Whisk the eggs and granulated sugar together in a bowl until smooth. Whisk in the lime juice and lemon juice, until smooth. Whisk in the cream, then strain the filling through a fine-mesh sieve into a large measuring cup and stir in the lemon zest. The filling will be quite liquid at this point.
  • Without removing the crust from the oven, pour the filling into the crust (it's easier to do it this way than to juggle the full pie shell from counter to oven). Reduce the oven heat to 325 degrees and bake the pie for 35 to 40 minutes, until the center is just set. Cool the pie on a rack, then refrigerate until cold.
  • To prepare the meringue, place the egg whites and cream of tartar in an electric mixer fitted with the whip attachment. Place the brown sugar in a small, heavy saucepan, add water to cover, attach a candy thermometer to the pan, and turn the heat on high. When the sugar is at about 240 degrees, start whipping the whites on high speed (they should be foamy and starting to thicken before you add the sugar). When the sugar is at the high soft-ball stage (245 degrees), remove the thermometer from the sugar and, with the mixer still running, carefully avoiding the whip, pour the sugar into the egg whites in a thin stream. When steam starts to come off the whites, add the sugar more quickly. When all sugar has been added, continue whipping until firm but soft peaks form. The meringue should still be quite warm. Quickly spread the meringue on top of the pie, shaping it with a rubber spatula to form a high, smooth dome. With the back of a soup spoon, make decorative waves, working quickly because as the meringue cools it will become stiff and difficult to shape. Preheat the broiler and place the pie on a lower oven rack to brown, turning every few seconds to brown evenly. Store the finished pie in the refrigerator, but plan on serving it within 3 to 5 hours, as the meringue may start to weep.

Nutrition Facts : Calories 509.3, Fat 22, SaturatedFat 12.8, Cholesterol 181.1, Sodium 135.7, Carbohydrate 73, Fiber 1.5, Sugar 53.2, Protein 8.3

VEGAN LEMON MERINGUE PIE



Vegan Lemon Meringue Pie image

Make and share this Vegan Lemon Meringue Pie recipe from Food.com.

Provided by Megannnnnnnn

Categories     Dessert

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 vegan pie crusts
2 cups water
1 cup unbleached cane sugar
3/4 cup lowfat silken tofu
6 tablespoons cornstarch
1 tablespoon canola oil
1/4 teaspoon salt
1/2 cup lemon juice
2 teaspoons finely ground lemon zest
3/4 cup lowfat silken tofu, crumbled
2 tablespoons pure maple syrup
2 teaspoons hazelnut oil
1 teaspoon vanilla extract
1 pinch ground nutmeg

Steps:

  • lemon filling:.
  • Place water, tofu, sugar, cornstarch, oil and salt in a blender.
  • Process until smooth.
  • Pour into a 2 qt sauce pan over medium heat.
  • Bring to a boil, stirring constantly with a wire whisk.
  • After the mixture thickens reduce heat to low and continue cooking and stirring for 1 minute longer.
  • Remove from heat and stir in lemon juice and zest.
  • Pour hot filling into pie crust.
  • Cover the top of the pie with waxed paper to prevent a skin from forming.
  • Chill the pie for 8 hours or overnight.
  • Just before serving, remove the waxed paper.
  • Spread the top with tofu whipped topping.
  • You can substitute lime for lemon.
  • tofu whipped topping:.
  • Place all of the ingredients in the blender and process for several minutes until completely smooth.

Nutrition Facts : Calories 163.7, Fat 2.9, SaturatedFat 0.2, Sodium 75.1, Carbohydrate 35.3, Fiber 0.2, Sugar 28.4, Protein 0.1

LEMON LIME ICEBOX PIE



Lemon Lime Icebox Pie image

Get rave reviews at your next barbecue by serving a creamy, citrusy icebox pie for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h30m

Yield 10

Number Of Ingredients 8

2 cans (14 oz each) sweetened condensed milk (not evaporated)
6 egg yolks
1 teaspoon grated lemon peel
1 teaspoon grated lime peel
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 large graham cracker crumb crust (9 oz)
Lemon and lime slices, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, mix condensed milk, egg yolks, lemon peel, lime peel, lemon juice and lime juice until blended. Pour into crust.
  • Bake 20 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 4 hours or until well chilled.
  • Garnish with lemon and lime slices. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 66 g, Fat 2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg

FLUFFY LEMON-LIME PIE



Fluffy Lemon-Lime Pie image

You can't go wrong with this refreshing treat sent in my Mrs. C.G. Rowland. The Chattanooga, Tennessee reader simply mixes together three ingredients, puts the combination into a prepared crust and pops it in the refrigerator.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 4

1 envelope (.13 ounce) unsweetened lemon-lime soft drink mix
1 can (14 ounces) sweetened condensed milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.

Nutrition Facts : Calories 399 calories, Fat 16g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 211mg sodium, Carbohydrate 57g carbohydrate (50g sugars, Fiber 0 fiber), Protein 6g protein.

TOFU QUICK LEMON CREAM PIE



Tofu Quick Lemon Cream Pie image

I found this recipe several years ago on a recipe site on the internet. Of course, that site is not longer around. I have made this several times and no one has ever guessed that it has tofu in it.

Provided by Mary K. W.

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 (10 ounce) package extra-firm silken tofu
1/2 cup fresh lemon juice
1 tablespoon lemon peel
1/2 cup sugar
1 large egg white
1 graham cracker pie crust
8 ounces frozen light whipped dessert topping

Steps:

  • Blenderize tofu, lemon juice and sugar.
  • Add lemon peel.
  • Fold in thawed whipped topping.
  • Brush graham cracker crust with slightly beaten egg white. Bake at 375 degrees F for 5 minutes.
  • Allow crust to cool.
  • Pour lemon filling into cooled pie crust. Chill.
  • When ready to serve, garnish with fresh berries or other fruits. Can also be frozen.

Nutrition Facts : Calories 221.8, Fat 8.1, SaturatedFat 1.7, Sodium 200.2, Carbohydrate 34.2, Fiber 0.6, Sugar 24.7, Protein 4.4

More about "lemon or lime tofu pie recipes"

LEMON-LIME TOFU CRèME PIE - DELICIOUS LIVING
lemon-lime-tofu-crme-pie-delicious-living image
2017-01-26 For crust, melt together butter and honey. Mix with remaining crust ingredients; press into bottom of 9-inch pie pan. For filling, in large bowl …
From deliciousliving.com
Servings 8
Calories 341 per serving
Estimated Reading Time 40 secs


LEMON LIME PIE | RICARDO
lemon-lime-pie-ricardo image
Finely grate the zest of one lemon and one lime. Set aside. Squeeze the juice from all the citrus fruit. Set aside. In a bowl, beat the sugar, flour, and eggs until smooth. Whisk in the butter, citrus peel, and juice. Pour over the crust and …
From ricardocuisine.com


LIME TOFU VEGAN CHEESECAKE | VEGAN KEY LIME PIE - FLAVORPALOOZA
2019-04-28 Preheat oven to 350℉ (175℃). Place graham crackers, sugar, melted "butter," and cinnamon in a food processor or blender and pulse until a nice, crumbly mixture forms. Pour …
From flavorpalooza.com


TOFU QUICK LEMON CREAM PIE RECIPES - EASY RECIPES
Squeeze the juice from the lemons and strain the seeds out. Grate the rind on a fine grater. Put lemon juice, lemon rind, apple juice, rice syrup, vanilla, crumbled tofu, and sea salt into a …
From recipegoulash.cc


TOFU KEY LIME PIE | HOUSE FOODS
Preheat oven to 350°F. In a bowl, mix graham crackers, sugar, and melted coconut oil until combined. Pour mixture into pie crust and bake for 10 minutes or until golden brown. Set aside to cool. Add tofu, zested and juiced key limes, sugar and melted coconut oil to a blender and blend on high until smooth and silky.
From house-foods.com


LEMON PIE RECIPES - EASY LEMON AND LIME PIES - COUNTRY …
2011-10-05 Lemon Pie Recipes - Easy Lemon and Lime Pies. 1. Essential Watermelon Recipes for Summer. 2. 24 Low-Maintenance Plants for the Lazy Gardener. 3. The Best …
From countryliving.com


LEMON LIME PIE | RICARDO
Pastry. 3/4 cup (180 ml) flour; 1/4 teaspoon (1 ml) salt; 2 tablespoons (30 ml) packed brown sugar; 1/3 cup (75 ml) very cold unsalted butter, cut into pieces
From ricardocuisine.com


20 TOFU DESSERT RECIPES TO STEAL THE SHOW - INSANELY GOOD
2022-05-30 6. Strawberry Tofu Mousse. This strawberry tofu mousse is so refreshing. It’s great for dessert, breakfast, snacks, or whenever. Simply gather some silken tofu, maple syrup, and …
From insanelygoodrecipes.com


LEMON OR LIME TOFU PIE RECIPE - WEBETUTORIAL
The ingredients or substance mixture for lemon or lime tofu pie recipe that are useful to cook such type of recipes are: Soft Tofu; Lemon Gelatin; Boiling Water; Lemon Juice; Cool Whip; …
From webetutorial.com


LEMON OR LIME TOFU PIE RECIPES
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.
From tfrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #gelatin     #pies-and-tarts     #desserts     #beans     #pies     #dietary     #soy-tofu     #low-in-something

Related Search