Easy Homemade Lemon Pop Tarts Recipe

5 from 1 vote

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.

Prep Time30

Cook Time15

Total Time45

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: pop tarts

Calories: 196kcal

Author: Karissa Parrish

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

- 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.

Storing: Keep any leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: 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.

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