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Meyer Lemon Cream Tartlet
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| Meyer Lemon Cream Pies Cookie. yield: Makes 4 servings For the crust: | |
| 1 1/4 cups | graham-cracker crumbs |
| 2 tablespoons | sugar |
| 5 tablespoons | unsalted butter, melted |
| For the filling: | |
| 2 (12-ounce) containers | firm silken tofu, (such as Mori-Nu) |
| Grated zest and juice of 2 Meyer lemons | |
| 1/2 cup | confectioners' sugar |
1. Preheat oven to 350°F.
2. In a medium bowl, mix together all the crust ingredients. Press the mixture into the bottom and sides of four tartlet molds or 4-ounce ramekins.
3. Bake until golden brown, 8 to 10 minutes. Remove and let cool completely.
4. In a blender, combine all the filling ingredients until smooth, spoon the mixture into the crusts, and refrigerate for at least 1 hour.
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