Baby Lemon Impossible Pies

1. Baby Lemon Impossible Pies are a delightful twist on the classic lemon pie, combining the tangy brightness of lemons with a modern, plant-based approach. These mini pies use Impossible Foods’ plant-based ingredients or other vegan alternatives to create a creamy, rich filling that rivals traditional dairy- and egg-based lemon pies. Below is a guide to making these adorable, citrusy treats:
   
   
   What Are Baby Lemon Impossible Pies?
   Baby Lemon Impossible Pies are bite-sized lemon pies made with a plant-based filling and a flaky crust. The “impossible” aspect comes from using innovative plant-based ingredients like Impossible Cream Cheese , vegan butter , or aquafaba (chickpea brine) to replicate the texture and richness of traditional lemon pie fillings. They’re perfect for parties, potlucks, or anytime you want to indulge in a zesty dessert without compromising your dietary preferences.
   
   
   Why Choose Plant-Based?
   1. Sustainability : Plant-based ingredients have a smaller environmental footprint.
   2. Health Benefits : Often lower in cholesterol and saturated fats.
   3. Inclusivity : Vegan-friendly and suitable for those avoiding dairy or eggs.
2. 
   
   Recipe: Baby Lemon Impossible Pies
   Ingredients
   For the Crust:
   • 1 pre-made vegan pie crust (or make your own using all-purpose flour, vegan butter, and water)
   • OR pre-made mini tart shells (store-bought or homemade)
3. 
   For the Filling:
   • 1 cup vegan cream cheese (e.g., Tofutti or Kite Hill), softened
   • 1/2 cup powdered sugar
   • 1/4 cup fresh lemon juice (about 1–2 lemons)
   • 1 teaspoon lemon zest
   • 1/4 cup aquafaba (liquid from a can of chickpeas) or vegan egg replacer
   • Pinch of salt
4. 
   For Garnish:
   • Whipped aquafaba or store-bought vegan whipped cream
   • Lemon slices or zest
   • Fresh mint leaves (optional)
5. 
   
   Instructions
   1. Prepare the Crust:
      • If using a pre-made crust, divide it into small portions and press into mini muffin tins or tart pans.
      • Bake according to package instructions until golden brown. Let cool completely.

1. Make the Filling:
   • In a mixing bowl, beat the softened vegan cream cheese until smooth and creamy.
   • Add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until well combined.
   • Gradually add the aquafaba or vegan egg replacer, beating continuously until the mixture is light and fluffy.
2. Assemble the Pies:
   • Spoon the lemon filling into the cooled crusts, filling each one about 3/4 full.
   • Smooth the tops with a spatula.
3. Chill:
   • Place the assembled pies in the refrigerator for at least 2 hours to set.
4. Garnish and Serve:
   • Top each pie with a dollop of whipped aquafaba or vegan whipped cream.
   • Add a slice of lemon, a sprinkle of lemon zest, and a fresh mint leaf for decoration.
   • Serve chilled and enjoy!

Tips for Success

• Lemon Zest : Use a microplane grater to finely zest the lemons for maximum flavor without bitterness.
• Aquafaba Magic : Aquafaba acts as an excellent binder and aerator in this recipe, giving the filling a light, airy texture.

• Storage : Store the pies in the refrigerator for up to 3 days. Freeze for longer storage.

Variations

• Key Lime Version : Replace lemon juice and zest with key lime juice and zest for a tropical twist.
• Coconut Lemon : Fold shredded coconut into the filling for added texture and flavor.
• Gluten-Free : Use gluten-free pie crusts or mini tart shells for a wheat-free option.

Baby Lemon Impossible Pies are not only delicious but also a testament to how far plant-based baking has come. With their vibrant flavor and cute presentation, they’re sure to impress both vegans and non-vegans alike!