Lemon-Meringue Surprise Pie

Lemon-Meringue Surprise Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup firm tofu (about 7 ounces)

  • 1

    teaspoon grated lemon rind

  • cup fresh lemon juice

  • cups water

  • 1

    cup sugar

  • cup cornstarch

  • 2

    large egg yolks lightly beaten

  • 1

    (9-inch) reduced-fat graham cracker crust (such as Keebler)

  • 3

    large egg whites (at room temperature)

  • ¼

    teaspoon cream of tartar

  • teaspoon salt

  • cup sugar


Preheat oven to 325º. Combine the first 3 ingredients in a blender; process until smooth. Combine water, 1 cup sugar, and cornstarch in a medium saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Gradually add sugar mixture to egg yolks in a bowl, stirring constantly with a whisk. Return yolk mixture to pan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in tofu mixture. Spread filling mixture evenly into crust. Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust. Bake at 325º for 25 minutes; cool 1 hour on a wire rack. Cut with a sharp knife dipped in hot water. Serving Size: 1 wedge


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