When the weather gives you lemons…
…make Homemade Lemon Pop Tarts.
With the changing of the clocks to “summer time” we could be forgiven for expecting some sunshine between scattered spring showers – if only?! My Facebook feed is filled to the brim with photos of scenes that more closely resemble Alaska than the UK at the end of March.
Smug and pleased that I managed to get back to Seattle before the Beast from the East hit the Brits, I now sit looking at the Seattle skyline through a thick curtain of heavy rainfall – yuk, yuk, yuk.
Global warming where are you? Despite what Donald Trump thinks, we know you’re out there, and I for one am sick and tired of the winter. So I am pleading for spring to come out of hiding and kick winter straight in its’ snowballs – apologies for the unladylike behaviour but you’ve gotta be totally with me on this one!
So in my anti-winter solo protest, I am donning my sunglasses, wearing just one layer of clothing – OK, perhaps two layers when I have to leave the house – and am sharing this spring-inspired Homemade Lemon Pop Tarts Recipe. With a flaky pastry crust, delicious lemon curd filling, a light lemon frosting and spring coloured sprinkles, they are sure to fill your mouth with spring delight – just close your eyes while eating them and the snow and rain will become a distant memory, I promise!
If lemon curd isn’t your thang, simply substitute it with your favourite jam, or fill your tarts with chocolate spread and marshmallows for a S’Mores Pop Tart.
If you like the green silicone turner used at the beginning of this post, you can now buy it from the Arugula & Rocket Store!
It forms part of the new Tovolo Elements Line of kitchen tools and gadgets, which includes these silicone spatulas, turners and spoons in a variety of bright, contemporary colours and handle options. They are perfect for adding colour to any kitchen – and for putting a spring in your step and your cooking!
…but back to our pop tarts. They are really easy to make, they look super cute and they taste delish!
Simply pre-heat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a non-stick silicone baking mat.
To make the lemon curd filling, put the lemon curd and cornstarch into a small bowl and mix them together. In a separate bowl, crack and whisk the egg – this is the egg wash that we’ll use to seal the pastry cases.
Ensure that you flour your work surfaces to prevent the pastry from sticking. Then roll out and cut each pastry sheet into 6 equal-sized rectangles (approximately 4 inches x 2½ inches each) to make 12 rectangles in total. Spoon 1-2 tablespoons of the lemon curd filling into the centre of 6 of the pastry rectangles.
Brush the edges of the pastry with egg wash and place the remaining 6 pieces of pastry on top. Press the edges together and then use a fork to crimp the edges.
Place the pop tarts on to the prepared baking sheet and bake in the oven for 15–18 minutes. When they are golden, remove from the oven and place on a wire rack to cool for 15 minutes.
Put the powdered sugar, the cream and 1 tablespoon of lemon curd into a bowl and whisk together to create an icing glaze. Spoon the glaze on top of each pop tart and immediately decorate with the sprinkles.
So that’s it, they really are as easy as pie to make. The hardest part is waiting for the frosting to dry so you can tuck in!
Homemade Lemon Pop Tarts
2 Sheets of Unbaked Pie Crust (Pastry Dough)
½ Cup Lemon Curd, Plus 1 Tbsp for the Icing
1 Tbsp Cornstarch
1 Cup Powdered (Icing) Sugar
3-4 Tbsp Heavy (Double) Cream
Sprinkles, for Decoration
Pre-heat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a non-stick silicone baking mat.
In a small bowl, mix the lemon curd (½ cup) with the cornstarch.
In a separate bowl, crack the egg and whisk.
Flour your work surface and roll out the pie crusts/pastry. NOTE: If using circular pie crusts, cut approximately 1 inch from each side to create a square.
Cut each pastry sheet into 6 equal-sized rectangles (approximately 4 inches x 2½ inches each).
Spoon 1-2 tablespoons of lemon curd filling into the centre of 6 of the pastry rectangles.
Brush the edges with the whisked egg.
Place the remaining 6 pastry rectangles on top, press the edges together and use a fork to crimp the edges.
Place the pop tarts on to the lined baking sheet and bake in the oven for 15–18 minutes, or until golden.
Remove from the oven and place on a wire rack to cool for 15 minutes.
Put the powdered sugar, 1 tablespoon of lemon curd and the cream into a bowl and whisk together to create an icing glaze.
Spoon the glaze on top of each pop tart and immediately decorate with the sprinkles.
Set aside until the icing has dried.