Lemon Pie

(Egg Milk And Wheat Free Cookies)
[From The Ener-G Egg Replacer Box]
  • 1/4 Cup Ener-G Egg Replacer* Or Equivalent Of Two Eggs
  • 1 Cup Sugar
  • 1/4 Teaspoon Salt (Optional)
  • 1 – 1/2 Cups Hot Water
  • 1/3 Cup Fresh Lemon Juice
  • 2 Tablespoons Grated Lemon Rind
  • 1 Baked 9 Inch Pie Shell
In Double Boiler, Combine Egg Replacer, Sugar And Salt. Stir With Until Thoroughly Blended. Add Water, Lemon Juice And Lemon Rind. Continue Stirring Until Smooth And Thick. When Dropped From Spatula, Pie Filling Should Mound. Remove From Heat. Stir For 5 Minutes To Cool. Pour Into Pie Shell. Let Cool Thoroughly. Refrigerate At Least 2 Hours Before Serving. *This Is A Product Made Of Potato Starch And Calcium Carbonate, Mainly. You Can Probably Substitute Corn Starch Or Arrow Root Starch In Quantity To Equal Two Eggs. Preheat Oven To 350 (F). Put Pumpkin And Tofu In A Blender And Blend Until No Little Tofu Lumps Remain. You May Need To Do This In Two Batches. Move Mixture To Large Bowl And Mix In Vanilla, Honey, Sugar, Salt, And Spices. Dissolve Gelling Agent In Hot Water. Mix In Approximately One Cup Of The Pumpkin Mixture. Make Sure You Mix In Well. Add This Back Into The Rest Of The Pumpkin Mixture, Again Mixing Well. If You Are Using The Optional Cashew Milk, Add This To The Pumpkin Mixture Now. Place This In Pie Shell Or Bake As Custard In A Greased Baking Dish. Bake Approximately 45 Minutes Or Until Knife Inserted In Center Comes Out Clean (More Or Less; Just Not Liquidy). It Will Solidify Some Upon Cooling.
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