Preheat your oven to 350°F/180°C.

Unroll your pie crusts onto a flat surface.

Using your cup/shot glass cut out 24 small rounds. This will use most of both of the crusts. Each round should be just big enough to cover the top of the opening for each mini muffin cup.

Press each round down gently until they're at the bottom of the pan. They will be just shy of the top of each muffin cup.

Use your fork and poke a few holes in the bottom--just like you would your normal size pie.

Combine your sugar, lemon juice (4 tbsp if you like it really tangy :), baking powder, salt, and eggs together in a mixing bowl.

Beat on high speed with an electric hand mixer for about 3 minutes, or until it looks light and frothy.

Pour into your crusts. Try not to overfill, but honestly-these don't rise too much so if you get a little over zealous while you're pouring (like I did on a few) it will just take a bit more effort to get them out of the pan.

Place in your preheated oven and bake for 15 minutes.

Take out of pan as soon as you can-I scooped mine out with a soup spoon (with relatively minimal damage)-and place on cooling rack.

You'll want to let these completely cool before you serve them-at least 20 minutes if not longer. If you want to speed it up find a nice stationary fan and cool that way. Even better-if you have room in your fridge stick them in for a while to get the quickest cooling.

Dust with powdered sugar and enjoy!!