2 lg. eggs
1 lb., 6 oz. tofu
2 tbsp. fresh-squeezed lemon juice
1/2 c. sugar
1 tsp. vanilla
1 tsp. fresh-grated lemon peel
2 tbsp. butter
3/4 c. graham cracker crumbs
(1/2 c. preserves or fruit for topping - optional)

Blend 1 egg and 1/2 the tofu and lemon juice until smooth. Pour into bowl. Blend other egg and rest of tofu and lemon juice. (Needs to be smooth and creamy - use a blender). Stir in sugar, vanilla and lemon peel. Heat oven to 325 degrees. Melt butter and stir in crumbs. press into bottom and up sides of 9 inch pie plate. Fill with tofu mixture. Bake 50-55 minutes. Cool. Chill 3 hours or longer.