This easy homemade lemon pop tarts recipe is a perfect treat to have for breakfast or as an afternoon snack. They have a lemon cream cheese filling that's bursting with fresh and tangy lemon flavor and are also topped with a sweet lemon icing.
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
If you have never made homemade pop tarts before you are in for a treat!
This new pop-tart flavor uses premade pie crust so you can quickly and easily have fresh toaster pastries at home in less than 45 minutes.
Different lemon pop tart recipes use an easy homemade lemon curd, but I was inspired by my lemon cheesecake bites to make a lemon cream cheese filling. It's similar to the type of filling I did with these chocolate oreo pop tarts.
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I grew up eating store-bought pop tarts (I still do!), but nothing compares to making them from scratch at home. As a home baker, I've been making them at home for almost 8 years!
The simple lemon glaze on top compliments the lemon cream filling so nicely, and whether you use premade dough or you make your own, the pie crust is super flaky.
These lemon filled pop tarts might be my favorite flavor, but I also love these homemade strawberry pop tarts and these pumpkin pie filled pop tarts.
Ingredients for Lemon Pop Tarts
- Pie dough: Either homemade or store-bought.
- Cream Cheese: This needs to be at room temperature. Be sure to use the block-style, not the spreadable kind.
- Lemons: Definitely use fresh lemons. You need both the lemon juice and the lemon zest.
- Lifeway Kefir Organic Vanilla Whole Milk: This is used in both the filling and icing to add creaminess.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Easy Homemade Lemon Pop Tarts
Follow along below for the step-by-step process.
Step 1: In a large bowl using a hand mixer, beat together the cream cheese, powdered sugar, kefir, lemon zest, and lemon juice on high speed until combined and creamy.
Step 2: Roll out the pie dough on a lightly-floured surface into a rectangle shape. Use a pizza cutter and a ruler to cut the dough into 2½"x3½" inch rectangles. Repeat with the other pie dough.
You'll need a total of 16 rectangles.
Step 3: On a baking sheet lined with parchment paper, place one rectangle on and lightly brush it with the egg wash. Add ½ tablespoon of the lemon filling directly to the center of the dough.
Step 4: Use a fork to crimp down all sides of the dough until fully sealed. Repeat until all 8 pop tarts are sealed.
Step 5: Preheat the oven to 400 degrees. Once heated, use a knife to gently poke holes on top of the dough and lightly brush with the egg wash. Bake for 12-16 minutes, or until the edges appear set.
Step 6: In a small bowl, whisk together the powdered sugar, kefir, lemon juice, and lemon zest.
Step 7: Spoon the icing over the cooled pop tarts and allow it to harden before serving.
Storing & Freezing
Keep any leftover pop tarts in an airtight container in the refrigerator for up to 4 days.
To freeze, place the cooled and frosted pop tarts on a baking sheet and freeze for 1 hour. Then transfer the pastries to a freezer-safe bag or airtight container. Keep frozen for up to 2 months.
Using Lifeway Kefir
Baking with Lifeway Kefir is a must for me because of all the added benefits, including the proteins and probiotics that are found in every bottle.
Each cup contains 12 live and active cultures that are good for your bones and immune system.
It's an easy replacement to whatever milk you typically use or consume and is great in smoothies!
I've also used Lifeway Kefir in these easy strawberry lemonade cupcakes and moist lemon poppy seed cupcakes if you're looking for even more recipes that use kefir.
Expert Baking Tips
- Pie Crust: If making your own dough, be sure to chill it in the refrigerator for at least 40 minutes and that it's covered in plastic wrap. If using store-bought, follow the directions on the box for knowing how far in advance it should be sitting at room temperature before rolling it out.
- Pop Tart Size: Use a pizza cutter and a ruler to cut the dough into a 2 ½" x3 ½" inch rectangle. You'll need a total of 16 rectangles. With the extra scraps, you can reroll the dough and make even more pop tarts!
- Icing: Wait until the pastries are completely cooled before drizzling on the icing.
Recipe FAQs
Absolutely. Either follow my recipe on how to make lemon curd or you can always use store-bought lemon curd.
Unlike store-bought pop tarts, you cannot reheat these homemade ones in a toaster oven or toaster. The frosting would completely melt off. Rather, place one pastry on a plate and microwave it for 15-20 seconds.
More Pop Tarts Recipe
📖 Recipe
Easy Homemade Lemon Pop Tarts Recipe
Equipment
- Baking Sheet
- Hand Mixer
- Pizza Cutter
- Rolling Pin
- Mixing Bowl
Ingredients:
- 1 box refrigerated pie crust (2-count), read instructions to see when to remove from the refrigerator
Lemon Filling
- 8 ounces cream cheese, room temperature (brick-style, not spreadable)
- ¼ cup powdered sugar
- 1 tablespoon Lifeway Kefir Organic Plain Whole Milk
- 3 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1 large egg, for egg wash
Lemon Icing
- 1 cup powdered sugar
- 1 tablespoon Lifeway Kefir Organic Plain Whole Milk
- 3 teaspoons lemon juice
- ½ teaspoon lemon zest
Instructions:
Lemon Filling
- In the bowl of an electric stand mixer using the paddle attachment, beat together the cream cheese, powdered sugar, kefir, lemon zest, and lemon juice on high speed until combined and creamy. Set aside.
Assemble
- Roll out the pie dough on a lightly-floured surface into a rectangle shape. Use a pizza cutter and a ruler to cut the dough into 2½"x3½" inch rectangles. Repeat with the other pie dough. You'll need a total of 16 rectangles.*Feel free to roll out the extra pie dough to make even more pop tarts.
- On a baking sheet lined with parchment paper, place one rectangle on and lightly brush it with the egg wash. Add ½ tablespoon of the lemon filling directly to the center of the dough and place another rectangle on top. Use a fork to crimp down all sides of the dough until fully sealed.
- Repeat the step above until all 8 of your pop tarts have been formed. Place the baking sheet into the freezer while the oven preheats.
- Preheat the oven to 400 degrees. Once heated, use a toothpick or a knife to gently poke holes on top of the dough and lightly brush with the egg wash. Place the whole pan into the oven and bake for 12-16 minutes, or until the edges appear set.
- Cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
Lemon Icing
- As the pop tarts are cooling, make the icing. In a small bowl, whisk together the powdered sugar, kefir, lemon juice, and lemon zest. If the glaze is too thick, add ½ teaspoon of the milk. If too thin, add ½ teaspoon of powdered sugar.
- Spoon the icing over the cooled pop tarts and allow it to harden before serving.
Notes:
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- Pie Crust: If making your own dough, be sure to chill it in the refrigerator for at least 40 minutes and that it's covered in plastic wrap. If using store-bought, follow the directions on the box for knowing how far in advance it should be sitting at room temperature before rolling it out.
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- Pop Tart Size: Use a pizza cutter and a ruler to cut the dough into a 2 ½" x3 ½" inch rectangle. You'll need a total of 16 rectangles. With the extra scraps, you can reroll the dough and make even more pop tarts!
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- Icing: Wait until the pastries are completely cooled before drizzling on the icing.
I love lemon flavored desserts and these pop tarts are truly the best! It's convenient that you can make homemade pop tarts out of store bought pie dough and they taste SO good!