Zesty Lemon Impossible Pies: A Refreshing Delight

Ingredients

Crust

• 1 ½ cups all‑purpose flour
• ¼ cup granulated sugar
• ⅛ teaspoon salt
• ⅞ cup cold unsalted butter, cubed
• 3–4 tablespoons ice‑cold water

Lemon Filling

• 12 oz Impossible® ground “meat”
• ½ cup granulated sugar
• ¼ cup fresh lemon juice (about 2 lemons)
• 2 teaspoons lemon zest
• 3 large eggs
• ¼ cup heavy cream (or coconut cream for dairy‑free)
• 1 teaspoon vanilla extract
• Pinch of sea salt

Glaze & Garnish

• 2 tablespoons powdered sugar
• 1 teaspoon fresh lemon juice
• Fresh mint leaves (optional)

Instructions

Making the Lemon Filling

1. Cook the Impossible. Heat a non‑stick skillet over medium heat. Add the 12 oz Impossible and break it up with a spatula. Cook for 4–5 minutes until lightly browned and any excess moisture evaporates. Set aside to cool slightly.
2. Whisk the custard. In a separate bowl whisk together 3 large eggs, ½ cup sugar, ¼ cup lemon juice, 2 teaspoons zest, ¼ cup cream, 1 teaspoon vanilla, and a pinch of sea salt until smooth and pale. The eggs will give the filling its silky texture.
3. Combine. Slowly pour the warm cooked Impossible into the custard while whisking constantly. This gradual tempering prevents the eggs from scrambling and creates a homogeneous, protein‑rich mixture.
4. Heat the mixture. Return the combined mixture to the skillet over low heat. Stir continuously for 3–4 minutes until it thickens enough to coat the back of a spoon. Remove from heat; the filling will firm further as it cools.

Assembling & Baking

1. Roll the dough. On a lightly floured surface roll the chilled dough to about ¼‑inch thickness. Using a 4‑inch round cutter, cut circles and gently press each into the wells of a greased 12‑cup muffin tin.
2. Fill the shells. Spoon the lemon‑Impossible filling into each crust, filling to just below the rim. The filling should be level; a small spoonful of extra can be saved for a decorative topping.
3. Bake. Preheat the oven to 375°F (190°C). Bake the pies for 20–22 minutes, or until the crust is golden brown and the filling is set (a gentle jiggle in the center is okay).
4. Glaze & garnish. While the pies cool, whisk together 2 tablespoons powdered sugar and 1 teaspoon lemon juice until smooth. Drizzle the glaze over each pie and finish with a mint leaf if desired. Serve warm or at room temperature.