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Easy Lemon Pop Tart Recipe
Ash Tyrrell

Easy Lemon Pop Tart Recipe

I still remember the first time I pulled a batch of homemade lemon pop tarts out of my oven, and I honestly couldn't believe how much better they smelled than anything from a foil pouch. I make my own flaky pastry, tuck in a generous spoonful of bright, tangy lemon curd, and finish everything off with a sweet lemon glaze that sets into a delicate, crackly shell.
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Total Time 2 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour – the base of your flaky sturdy pastry shell
  • 1 tablespoon granulated sugar – adds a touch of sweetness to the crust itself
  • 1 teaspoon salt – balances the sweetness and sharpens the lemon flavor
  • 1 cup cold unsalted butter cubed – the colder it stays, the flakier your crust turns out
  • 2 tablespoons vodka – keeps the dough tender since alcohol doesn't develop gluten like water does
  • 4 –6 tablespoons ice water – added a little at a time until the dough just comes together
  • 1 cup lemon curd homemade or store-bought – the tangy, silky heart of every pop tart
  • 2 large egg yolks beaten – brushed on the edges to seal and on top for a golden shine
  • 1 1/2 cups powdered sugar – whisked into a smooth sweet glaze
  • 1 1/4 tablespoons lemon zest – boosts the citrus punch in the glaze
  • 1/4 cup fresh lemon juice – adds tang and thins the glaze to the right consistency

Method
 

  1. Add the flour, sugar, and salt to a food processor and pulse a few times to combine. Scatter in the cold, cubed butter and pulse in short bursts until the mixture looks like coarse crumbs. Keeping the butter cold here is the secret to a flaky, layered crust.
  2. Drizzle in the vodka and pulse two or three times, then add the ice water a tablespoon at a time until the dough just clumps together when pressed. Don't overwork it, or the crust will turn tough instead of tender and flaky.
  3. Divide the dough into two discs, wrap them in plastic, and refrigerate for at least an hour.
  4. On a lightly floured surface, roll each disc out to about 1/8-inch thickness. Use a pizza cutter to slice even 3×4-inch rectangles, aiming for an even number so every bottom piece has a matching top.
  5. Lay half the rectangles on your parchment-lined baking sheet and brush the edges with beaten egg yolk. Spoon about 2 tablespoons of lemon curd into the center of each, leaving a clean half-inch border all around so nothing leaks out.
  6. Top each filled rectangle with a second piece of dough and press the edges firmly, then crimp with a fork to lock in the filling. Poke a few small vent holes on top so steam can escape without cracking the crust open.
  7. Brush the tops with the remaining egg wash and bake at 375°F for 22 to 25 minutes, until the pastry is deeply golden and the edges are crisp. Let the pop tarts cool completely on a wire rack before glazing.
  8. Whisk together the powdered sugar and lemon zest, then add the lemon juice a little at a time until you get a thick but pourable glaze. Drizzle it generously over the cooled pop tarts and let it set for about 15 minutes before serving.

Notes

  • I always keep my butter in the freezer for 10 minutes before I start, since colder butter gives me flakier layers every time.
  • I like chilling the filled, unbaked pop tarts on the sheet for 15 minutes before baking, because it helps them hold their shape in the oven.
  • I never skip the vent holes, since I once forgot and ended up with a curd volcano in my oven.
  • I use a small offset spatula to spread my glaze evenly instead of just pouring it, which gives a much neater finish.
  • I keep a bit of extra flour nearby for rerolling scraps, since I always end up with a few uneven edges the first time around.