Baby Lemon Impossible Pies: Silky, Citrusy Delights

In a mixing bowl, combine the flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water, mixing until the dough forms. Wrap it in plastic wrap and refrigerate for 30 minutes.

Roll & Shape the Crust:
Preheat the oven to 350°F (175°C). Roll out the dough and cut into small circles to fit mini tart molds. Press the dough into the molds and prick the bottom with a fork. Bake for 10 minutes, then set aside to cool.

Make the Lemon Filling:
In a bowl, whisk together the eggs, sugar, lemon juice, lemon zest, vanilla, and melted butter. Add the heavy cream, flour, and salt, mixing until smooth and well combined.

Fill & Bake:
Pour the lemon filling into the pre-baked crusts. Bake for 15-18 minutes, or until the filling is set and slightly golden on top.

Cool & Garnish:
Let the pies cool completely before dusting with powdered sugar. Garnish with fresh mint leaves for an extra touch of freshness.

Serving and Storage Tips: