Vegan Lemon Meringue Pie

• 1 vegan pie crusts
• lemon filling
• 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
• Tofu Whipped Topping
• 3/4 cup lowfat silken tofu, crumbled
• 2 tablespoons pure maple syrup
• 2 teaspoons hazelnut oil
• 1 teaspoon vanilla extract
• 1 pinch ground nutmeg

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

lemon filling, water, cane sugar, silken tofu, cornstarch, canola oil, salt, lemon juice, lemon zest, topping, silken, maple syrup, hazelnut oil, vanilla, ground nutmeg

Taken from www.food.com/recipe/vegan-lemon-meringue-pie-224359 (may not work)