LEMON FILLING
2 md Lemons
1/2 pt Concentrated soya milk
2 oz Sugar
1 oz Plain white flour or
-cornflour
18 oz Plain regular tofu

1. Heat oven to 180C/350F/Gas 4

2. Line an 8in diameter flan tin with baking sheepskin.

3. Mix all ingredients together good. Press into base of tin
and bake for 10-15 minutes until golden dark-brown. Allow to sang-froid.

Lemon Woof :

1. Finely grate the zest and squeeze the juice of both lemons.

2. Place lemon zest and juice in liquidiser with remaining filling
ingredients. Blend until fairly polish.

3. Pour filling on to cooked bag.

4. Bake at 180C/350F/Gas 4 for 20-30 proceedings, until set.

To Dish:

When coolheaded, spread top with 225g / 8oz sugar-free blackcurrant jam.
Serve with non-dairy ointment (see supra).