Vegan Lemon Pudding & Pie Filling
From moxie2burn 15 years ago
- 7 minutes to make
- Serves 48
This is a great non-dairy, non-egg, lemon pie filling - especially if you throw some Cool-Whip on top. It's fabulously tart - and tastes (and looks) very, very much like the traditional filling in a lemon meringue pie!
Ingredients
- 10.25 oz pkg silken tofu (such as Mori-Nu brand) shopping list
- 3/4 cup fresh lemon juice shopping list
- 2 Tbs. cornstarch shopping list
- 1 cup sugar shopping list
How to make it
- Blend together all ingredients in a blender or food processor until smooth.
- Adjust sweetener to taste. Pour mixture into a 2 quart glass bowl.
- Cook on full power for 5 to 7 minutes, depending on your microwave, stopping to whip the mixture very 2 minutes until thick.
- Pour into individual serving dishes and chill until firm.
- For a pie filling, pour pudding into a baked piecrust.
- Chill until firm.
- *I'd double the recipe for a pie filling.
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