Lemon Pop Tarts with Glaze (Made from Pie Crust and Lemon Curd)

These homemade lemon pop tarts are flaky, buttery, and filled with tangy lemon curd, then finished with a smooth lemon glaze. Made with store-bought pie dough and a jar of curd, this simple recipe delivers the flavor and texture of classic toaster pastries—only better.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword DIY pop tarts, homemade lemon pop tarts, homemade pop tarts, homemade pop tarts recipe, lemon curd pop tarts, lemon pop tarts, lemon toaster pastries, pie crust pop tarts

Prep Time 20

Cook Time 20

Cooling + Glazing 30

Total Time 1 10

Servings to 8 pop tarts (depending on size)

Calories 295kcal

Author Cathy Pollak

Equipment

baking sheet For baking the pop tarts; a standard rimmed sheet works best.
parchment paper Keeps the pastries from sticking and makes cleanup easier.
rolling pin For gently flattening and reshaping the pie crust as needed.
Pizza Cutter or sharp knife. Makes it easy to cut even rectangles from the dough.
pastry brush To apply egg wash around the edges and on top before baking.
cooling rack Helps the pop tarts cool evenly without softening the bottoms.

Ingredients

Pop Tarts:

1 package refrigerated pie crusts (usually 2 rounds)
all-purpose flour for rolling
1 large egg beaten
3/4 to 1 cup (about 180-240 g) lemon curd

Glaze:

1 cup (120 g) confectioners' sugar
pinch of salt
2-3 tsps. (10-15 ml) fresh lemon juice plus more if needed
yellow sprinkles or any sprinkles you like

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll the pie crusts onto a lightly floured surface.
1 package refrigerated pie crusts, all-purpose flour
Using a pizza cutter or sharp knife, cut each pie crust into rectangles about 3x4 inches (7.5x10 cm). Make sure to cut an even number—you can re-roll the scraps once to cut more rectangles if needed.
Arrange half of the pastry rectangles on the prepared baking sheet.
Lightly brush the edges of each bottom piece with the beaten egg wash.
1 large egg
Spoon about 2 tablespoons (30 g) of lemon curd into the center of each bottom rectangle, leaving a ½-inch (1.25 cm) border all around.
3/4 to 1 cup (about 180-240 g) lemon curd
Place the remaining pastry rectangles on top of the filled ones.
Press the edges together gently with your fingers, then seal completely using the tines of a fork to crimp all the way around.
Use the fork to poke 2–3 small holes in the top of each pastry to let steam escape during baking.
Brush the tops lightly with the remaining egg wash.
Bake for 15–20 minutes, or until the pastries are puffed and golden brown.
Let them cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. They need to be fully cool before glazing.
In a small bowl, whisk together the confectioners' sugar, tiny pinch of salt, and 2 teaspoons (10 ml) of lemon juice.
1 cup (120 g) confectioners' sugar, 2-3 tsps. (10-15 ml) fresh lemon juice, pinch of salt
Add more lemon juice, about ½ teaspoon (2.5 ml) at a time, whisking after each addition until the glaze is smooth and thick but pourable.
Once the pastries are completely cool, drizzle or spread the glaze generously over the top of each one.
Immediately add the sprinkles before the glaze sets.
yellow sprinkles

Notes

Cool completely before glazing—if they’re even slightly warm, the glaze will melt.
Don’t overfill or the curd will leak during baking.
Press and crimp edges firmly to keep the filling inside.
Poking holes on top helps prevent steam buildup and puffing.
Re-roll pie crust scraps only once to keep the texture flaky.
If glaze is too thick, add lemon juice a few drops at a time. Too thin? Mix in a little more confectioners' sugar.
For the most accurate glaze results, weigh your sugar.
Store in an airtight container at room temperature for up to 2 days.
Reheat briefly in a 325–350°F (160–175°C) oven to restore crispness.
Freezing is not recommended once glazed, but unglazed baked tarts can be frozen and glazed after reheating.
Nutrition was estimated based on average pie dough, jarred lemon curd, and glaze with sprinkles. Final values will vary by brand. Glaze absorption and curd type affect sugar and fat content.

For the best results when making these homemade lemon pop tarts, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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