INGREDIENTS

INSTRUCTIONS

CRUST
Date: Tue, 23 Apr 1996 19:36:33 -0700 (PDT)
From: wendy@CWU.EDU
I wanted to share this recipe with you all, but warn you ahead of time that
I could eat this pie every day of the week.  For those of you who would
like to know the origin of the recipe it comes from Susan Woodruff's
"Secrets of Fat-Free Baking."
Lemon cheese Pie:
1. Combine the sugar and cornstarch in a medium-sized nonstick saucepan.
Slowly stir in the buttermilk.  Place over medium heat and cook, constantly
stirring with a wire whisk, until the mixture is thickened and bubbly.  Add
the lemon rind to the buttermilk mixture, and continue to cook and stir for
another minute or 2.
2. Reduce the heat to low, and blend about 1/2 C. of the hot mixture into
the egg substitute. Then return the egg mixture to the pan. Cook and stir
over low heat for 2 to 3 additional minutes. Do not allow the mixture to
come to a boil.
3. Remove the mixture from the heat, and stir in the lemon juice.  Pour
filling into pie crust.
4. Chill for several hours, or until filling is set (it usually takes at
least 2 hours-I have put mine in the freezer to speed up the process) Cut
into wedges and serve cold.
Nutritional Info-Calories:220, Fat:0.2g, Protein:4.6g, Sodium:203mg,
calcium:76mg, potassium:184mg
Pie Crust-also from Susan Woodruff:
NOTE: Prune Butter [for 1 C use 8oz pitted prunes(about 1-1/3C) and 6 T
water or fruit juice-process into smooth paste-really too thick for a
blender, but it can be done-Use it immediately or store in fridge for up to
1. Break the crackers in peices, and place in the bowl of a food processor
or blender. Process into fine crumbs. Measure the crumbs.
2. Return the crumbs-approx 1-1/4cups-to the food processor, and add sugar
and prune butter. Process until moist and crumbly.
3. Coat a 9-inch pie pan (I sometimes use an 8inch-crust is just thicker
and so is pie) with cooking spray. Use back of sppon to press the crumbs
against the sides and bottom of the pan, forming an even crust. Dip spoon
into sugar if necessary to prevent sticking.
4. Back at 350F for 10 minutes or until the edges feel firm and dry.  Cool
to room temperature and the fill as desired. (This crust dries out easily
so monitor it closely while baking)
FATFREE DIGEST V96 #120
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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