Lemon Cream Pie

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Serving Ideas: Can

be served in a pie

crust or in

Carbohydrate g

Dietary Fiber g

Protein g

ramekins as

mousse

Vitamin A

Vitamin C

Calcium

Iron

Make this pie filling in advance because it is best refrigerated overnight to make sure it is

firm enough to cut out pie slices

* Percent Daily Values are based on a

calorie diet

An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee

grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca

flour)

FILLING

/ cup apple juice

/ tablespoons lemon zest chopped

/ cup lemon juice

tablespoons tapioca flour

/ cup water

(

need about to lemons for above

/ ounces tofu lowfat silken (extrafirm)

zest and juice)

/ cup maple syrup

pinch salt

/ cup brown rice syrup

GARNISH

teaspoon lemon zest

(from half a lemon)

lemon wheels thinly sliced

tablespoon agar flakes

whole mint leaves

CRUST

Because this filling does not get baked at all you will need a completely prepared pie crust So if you want to use

a pie crust that needs to be baked such as the "NonGluten Pie Crust" (see recipe) then completely bake it before

putting this filling into it If you are using a crust that does not need to be baked such as the "Dried Fruit and Nut

Pie Crust" (see recipe) then you can add the filling immediately

FILLING

Combine apple juice lemon zest lemon juice brown rice syrup maple syrup and salt in a sauce pan Sprinkle agar

flakes on top and let sit for minutes Gently heat mixture on low stirring often

Separately from the juice mixture mix tapioca flour and water and then add this to the juice mixture after it has

been cooking for about minutes Cook until slightly thick (about minutes) It will not get that thick yet

because the agar agar needs to be refrigerated before it firms up

Add tofu to the sauce pan and use a small electric hand blender to completely blend the filling until very smooth

This makes for easier clean up Alternatively put the juice mixture and the tofu into a food processor and process

until very smooth

Pour into the completely prepared pie crust

GARNISH

Garnish with lemon zest thinly sliced whole lemon pieces and mint leaves

Refrigerate (uncovered) until firm It probably will take overnight to firm up but depending on the exact

consistency of the filling it could be firm in hours

VARIATIONS:

As the sweetener any combination of unrefined sweeteners (maple syrup brown rice syrup barley malt syrup

etc) can be used and in varying amounts depending on your tastes (see "Dessert Notes" for more information

about sweeteners)

"Key Lime Pie" Use key lime juice in place of the lemon juice lime zest in place of lemon zest and lime wheels in

place of the lemon wheels

"Orange Cream Pie" Use orange juice in place of the lemon juice orange zest in place of lemon zest and orange

wheels in place of the lemon wheels

Per serving: Calories; less than one gram Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

Desserts Of Vitality