A delightful and creamy lemon tart made with tofu, perfect for a light and refreshing dessert.
Blend the silken tofu, juice from the lemons, and sugar until smooth.
Ensure the tofu is well-drained to avoid excess moisture in the filling.
Fold in the non-dairy whipped topping gently to maintain its fluffiness.
Use a spatula to fold in the topping to avoid deflating it.
Bake the graham cracker crust on a baking sheet at 375°F for 5 minutes, then let it cool.
Baking the crust enhances its flavor and prevents it from becoming soggy.
Pour the lemon filling into the cooled crust and smooth the top.
Chill the filling slightly before pouring for a firmer texture.
Chill the tart in the refrigerator for at least 2 hours before serving.
Cover the tart with plastic wrap to prevent it from absorbing fridge odors.
Garnish with fresh berries before serving.
Arrange the berries in a decorative pattern for an appealing presentation.
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