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Baby Lemon Impossible Pies (Mini Self-Layering Tarts)

Four golden-brown baby lemon impossible pies dusted generously with powdered sugar.
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Make individual, creamy lemon custard pies using this simple impossible pie method. These mini lemon pies set up perfectly in the oven, creating a crust, filling, and topping layer automatically.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/4 cup cold water
  • 1 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups cold milk
  • 4 large eggs, separated
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 12-cup standard muffin tin for your baby lemon pies.
  2. Prepare the crust: In a medium bowl, combine 1 cup flour, 1/2 cup sugar, and 1/4 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Add the cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  4. Divide the dough evenly among the 12 muffin cups. Press the dough firmly into the bottom and slightly up the sides to form a base for each tart.
  5. Prepare the filling: In a large bowl, whisk together the 1 1/2 cups sugar, 1/3 cup flour, and 1/4 teaspoon salt.
  6. Whisk in the cold milk, egg yolks, lemon juice, and lemon zest until smooth.
  7. In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the stiff egg whites into the lemon mixture until just combined. This is the secret to the self-layering effect.
  8. Carefully pour the filling mixture over the crusts in the muffin tin, filling each cup about three-quarters full.
  9. Bake for 30 to 35 minutes, or until the tops are lightly golden and the filling is set. The layers will separate during baking.
  10. Remove the pies from the oven and let them cool completely in the muffin tin on a wire rack. Cooling is important for the custard to firm up.
  11. Once cool, carefully remove the individual lemon custard tarts from the tin. Dust with powdered sugar before serving.

Notes

  • For a cracker crust variation, you can substitute the flour/butter mixture with 1 1/2 cups graham cracker crumbs mixed with 1/4 cup melted butter and 2 tablespoons sugar, pressed into the bottom of the cups.
  • If you want a stronger lemon flavor, increase the lemon zest to 1 1/2 tablespoons.
  • These single serving lemon pies store well in the refrigerator for up to three days.

Nutrition

Find it online: https://cookingbycarla.com/baby-lemon-impossible-pies-recipe/