Lemon-Meringue Surprise Pie

• 1 cup firm tofu (about 7 ounces)
• 1 teaspoon grated lemon rind
• 1/3 cup fresh lemon juice
• 1 1/2 cups water
• 1 cup sugar
• 1/3 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)
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/3 cup sugar

1. Preheat oven to 325u0b0.
2. 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.
3. 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 325u0b0 for 25 minutes; cool 1 hour on a wire rack. Cut with a sharp knife dipped in hot water.

firm tofu, lemon rind, lemon juice, water, sugar, cornstarch, egg yolks, graham cracker crust, egg whites, cream of tartar, salt, sugar

Taken from www.myrecipes.com/recipe/lemon-meringue-surprise-pie (may not work)