Crust
- 1 1/2 cups [375 mL] Graham wafer crumbs
- 1/4 cup [60 g] sugar
- 3 tablespoons [45 mL] vegetable oil
- 1 teaspoon [5 mL] cinnamon
Filling
- 2 [10 1/2-ounce - 297-g each] silken firm bean curd
- 4 eggs, separated
- 1 cup [200 g] sugar
- 1/4 cup [60 mL] freshly squeezed lemon juice
- 2 tablespoons [17.5 g] flour
- 1 tablespoon [15 mL] grated lemon rind
- 1 teaspoon [5 mL] vanilla
- 1/2 teaspoon [2.5 mL] salt
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- Using a sieve, drain filling bean curd; reserve.
- Preheat oven to 350°F [180°C].
- Prepare crust and then bake crust.
- Meanwhile, prepare filling.
- Turn filling into prepared, cooled crust.
- Bake into preheated oven for 60 to 65 minutes, until almost firm in the center.
- Cool before cutting into wedges, to serve.
Crust
- Into a mixing bowl, mix together graham wafer crumbs, sugar, oil and cinnamon.
- Press mixture over bottom and 1 inch [2.5 cm] up sides of a 9-inch [23-cm] springform pan.
- Bake into preheated oven for 10 minutes; cool.
Filling
- Into a food processor, mix together reserved drained bean curd, egg yolks, sugar, lemon juice, flour, lemon rind, vanilla and salt, until smooth.
- Pour into a large bowl.
- Into a clean bowl, using electric beaters, beat egg whites until stiff.
- Fold beaten egg whites into bean curd mixture.
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