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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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