Meyer Lemon Cream Pies

i left a negative review below that i meant to delete. i found the taste is greatly improved by sitting overnight in the refrigerator. it was night and day in terms of taste. i agree with one reviewer who wondered why 24 oz of tofu is needed to fill 4 small tartlet pans. i will make with a single container and taste and look at volumn before adding second container

• scotttulsa

• tulsa, oklahoma

• 2/14/2017

What a scrumptious, light and refreshing dessert! I appreciate a tofu alternative to one of my favorite pies. I can understand how some palates would find this recipe not to their liking especially if one is used to super sweet treats. Try pairing this with a lighter Spring meal and more water as your beverage. You might be pleasantly satisfied. The sweet crunch of the graham cracker crust perfectly complimented the barely tart/just sweet enough pie filling. Nice...

• miss_erynne

• New Orleans, LA

• 4/11/2016

I was highly disappointed in this recipe. It looked so good--and so easy--but the filling had no flavor! I ended up adding the juice of 1 more Meyer lemon and another 1/2 cup of confectioner's sugar, but that only made it passable. And it still didn't cover up the flavor of the silken tofu.

• vwm1942

• Midlothian, VA

• 1/30/2011

Yummy. My husband made this for me. Unable to find Meyer Lemons, he substituted key lime juice. We actually ate it the following day. The texture was very creamy , no chalky taste as another reviewer had noted. Mori-Nu silken was what was used. The filling itself would be a great sustitute for whipped cream on top of warm gingerbread or between ginger snaps then frozen for mini "icecream" sandwiches!

• Zuzi

• Marriottsville, MD

• 8/20/2010

I liked this recipe. I have made similar with chocolate, and thought the lemon would be a nice summer sub. The tofu tasted chalky, and I used more lemon than recommended. LOTS MORE ZEST, for flavor. I also made one with limes, and added a bit of vanilla. Also, I added a dropper of vanilla, and topped them both with blueberries. They were OK. Probably would stick with the chocolate.

• bandonchef

• 8/9/2010

horrible recipe. it doesn't taste good. i used the silken firm tofu as recommended. i admit i've not let it cool for an hour. perhaps it gets better. a bigger problem is the amount of filling that is created for four small tartlett pans. mine hold about a half a cup of liquid when empty. when filled with crust, they hold much less. this recipe makes a blender full of filling when at most you need 1 1/4 cups. perhaps only one container of tofu was intended??? i grew those meyer lemons and i resent their sacrifice.

• scotttulsa

• tulsa, ok

• 2/9/2010

The tofu flavor should not be evident if you use "silken" tofu - especially Mori-Nu brand. Perhaps the reviewer used regular tofu.

• LauraStokesGray

• Wheaton

• 1/9/2008

Made this tonight-- it was awful. Added extra sugar and lemon juice, but the tofu flavor was overpowering.

• Anonymous

• Chicago, IL

• 12/5/2007