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Meyer Lemon Cream Pies

['1 1/4 cups graham-cracker crumbs', '2 tablespoons sugar', '5 tablespoons unsalted butter, melted', '2 (12-ounce) containers firm silken tofu (such as Mori-Nu)', 'Grated zest and juice of 2 Meyer lemons', '"1/2 cup confectioners sugar"']

1. Preheat oven to 350°F.
2. In a medium bowl, mix together all the crust ingredients. Press the mixture into the bottom and sides of four tartlet molds or 4-ounce ramekins.
3. Bake until golden brown, 8 to 10 minutes. Remove and let cool completely.
4. In a blender, combine all the filling ingredients until smooth, spoon the mixture into the crusts, and refrigerate for at least 1 hour.

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