Tiny Citrus Delights: Easy Baby Lemon Impossible Pies

Ingredients

Crust

• 1 ½ cups all‑purpose flour
• ¼ cup confectioners’ sugar
• ⅛ teaspoon salt
• ⅞ cup cold unsalted butter, cubed
• 1 large egg yolk

Lemon Filling

• ¾ cup granulated sugar
• 3 large eggs
• ⅓ cup freshly squeezed lemon juice (about 2 lemons)
• 2 teaspoons lemon zest
• ¼ cup unsalted butter, cut into pieces

Meringue Topping

• 3 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract

Instructions

Baking the Pies & Adding Meringue

1. Fill the crusts. Spoon the warm lemon curd into each pre‑baked shell, filling just below the rim. The curd will set as it cools, creating a smooth, firm layer that supports the meringue.
2. Top with meringue. Using a spatula, dollop generous mounds of meringue over each pie, spreading to the edges to seal the filling. This creates a protective seal that prevents the curd from drying out.
3. Broil for color. Transfer the pies to the top rack and broil for 1‑2 minutes, watching closely. The meringue should turn a light golden brown with slightly crisp tips—this adds a subtle caramelized flavor.
4. Cool and serve. Allow the pies to cool on a wire rack for at least 15 minutes. This lets the filling set fully and the meringue stabilize. Serve at room temperature, dusted with a pinch of powdered sugar if desired.