Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor.



Ingredient Checklist


Instructions Checklist
  • Combine 2 1/2 teaspoons of the lemon zest, lemon juice, honey, and tofu in a blender.

  • Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.

  • Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.

Cook's Notes

You can make the lemon cream in advance, cover it, and keep it in the refrigerator for up to 3 days.

Reviews (5)

81 Ratings
  • 5 star values: 18
  • 4 star values: 30
  • 3 star values: 25
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
So yummy! I used Mori-nu firm silken tofu so definitely no graininess. It's in the aseptic boxes.
Rating: Unrated
I wanted to love this but it wasn't as good as I hoped. I used firm tofu, and it gave a grainy texture I just couldn't get past. It also didn't set so it was more like a soup which I didn't really mind. The flavor was awesome, I used a meyer lemon and it was great. I'll have to try silken tofu next time and see if I still have a texture issues.
Rating: Unrated
It turned out really good. The texture was as smooth as yogurt, and the lemon flavor really came through. Make sure you use silken tofu to get the smooth texture. I would make it again for sure!!
Rating: Unrated
It was delicious. The texture was as smooth as yogurt and the lemon really came through nicely. Make sure to use silken tofu. I would easily make this again!!
Rating: Unrated
I was really unimpressed with this dessert. The tofu made it really grainy and it was almost like eating chalk. The flavor also didn't stand out enough to make up for the horrible texture.