So can't wait to try this out!!

Two lemons, sliced paper thin. Add 1/4C ginger syrup. Mix with two cups sugar and allow to macerate for at least three hours.

In a blender take two small containers of silken tofu (mine was shelf stabilized, 12.3 oz each). Add two eggs and whirl away until it's smooth and slightly fluffy. Add the lemon mixure and process until there are just tiny bits of lemon peel visible, the rest of the mixture being smooth. Add 3Tbsp flour and repeat. Pour into prepared graham cracker crusts (makes enough for 2 9" and 6 mini-crusts, thank you Keebler elves.). Bake at 350 until mostly set and starting to brown. Watch the mini-pies as they burn on the bottom rather quickly. The larger pies seemed to be fine.

That's as much recipe as there is, and it's as close to writing things down as I usually get.
The ginger syrup is made by making candied ginger and then pouring the syrup (what the ginger was boiling in) out to jars. Good in tea and stuff. If it crystallizes don't panic it's still good. If you notice fuzzy stuff or it starts smelling like something that fermented I would counsel discarding it.

so you've made lemon tofu or rather lemom flavoured soya cheese,had too look it up,now someone pass me a bucket.hope it taste better than it sounds but ?gordon ramsey BEWARE

Ooh! Yes, please post the receipe! And, if there is another browncoat cookbook, maybe you should enter it too.

Ok, gotta have the recipe for that one!