The Better Lemon Bar, Lemon Curd Poptart

For the longest time, I have loved lemon bars. There’s something about that powdered sugar atop that luscious layer of tangy sweet lemon curd and shortbread crust. And yet every time I would eat a lemon bar, after a few bites I would be done. It’s almost too sweet and too indulgent for me to finish one lemon bar without feeling completely gross. And yet, every time it’s offered to me, I still take it because there’s something so enigmatic about that flavor and texture combination.

Lo and behold, I’ve discovered the holy grail of lemon curd dessert goodness, the lemon curd poptart. 1) I love poptarts and everything in poptart form 2) the balance of tang and sweetness is so perfect that it’s easy to polish off a few of these in a sitting. Maybe that’s a bad thing…but here’s to living life!

In honor of Claire Saffitz, this gourmet poptart is complete with an herbaceous lemon icing. Little flecks of lemon zest and rosemary adorn these perfectly pocket-sized poptarts. Also, I love alliteration. I know this recipe is a little daunting, so for a quickie version, pick up some store-bough pie crust dough and pre-made lemon curd and you’ll be on your way to poptart heaven in less than an hour.

In all seriousness, please make these and try to eat just one. I challenge you. Also it’s the perfect excuse to eat dessert for breakfast, because cereal and poptarts are a nutritious start to your day!

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Lemon Curd Poptart

Serves 16

ingredients (Pie Dough)
*Double for this recipe*

• 2 1/2 cups all purpose flour

• 1 cup unsalted butter, cold and cut into 1/2” cubes

• 1 tsp salt

• 1 tsp sugar

• 6 to 8 Tbsp ice cold water

STEPS (Pie Dough)

1. Mix flour, sugar, and salt in a food processor and pulse 2-3 times until combined

2. Add half of the butter to the food processor and pulse several times. Add the rest of the butter and pulse until the butter pieces are the size of large peas.

3. Slowly add cold water into the food processor and pulse. Add enough water so that the dough begins to hold together but is still in a crumbly state. You know it is ready when you pinch the crumbly dough together and it holds.

4. Empty the crumbly dough mixture on a dry, flat surface and gather into a mound. Divide the dough mixture into two even-sized mounds and use your hands to knead each mound into a disk. Knead enough so that the dough holds together without cracks.

5. Sprinkle each disk with flour and wrap in plastic wrap and refrigerate for one hour.

6. Remove the dough and let sit at room temp for 10 minutes in order to soften and make it easier to roll out.

7. Roll out dough to desired thickness.

ingredients + TOOLS (Lemon Curd)
*DOUBLE FOR THIS RECIPE*

• 4 large egg yolks

• 2/3 cup granulated sugar

• 1 Tbsp lemon zest

• 1/3 cup fresh squeezed lemon juice

• 1/8 tsp kosher salt

• 6 Tbsp unsalted butter, room temp and sliced into 1 Tbsp pads

• Double boiler or small heatproof glass bowl over a saucepan

STEPS (LEmon curd)

1. Add water to bottom pot of double boiler with 1-2 inches of water. Place on high heat until water begins to boil and then reduce to simmer.

2. Place egg yolks, sugar, lemon zest, lemon juice and salt into the top pot or glass bowl of double boiler. Using a whisk, whisk until completely blended as the curd begins to form. Continuous whisking will help prevent the egg yolks from curdling. Whisk and cook until the mixture thickens to the consistency of a hollandaise sauce, approximately 8-10 minutes.

3. Remove pan from heat and add sliced butter. Stir until butter is melted.

4. Place curd into a jar and cover with plastic wrap so that it is touching the top layer of the curd to prevent a skin from forming. Once cool, remove plastic wrap and it is ready to use.

5. Refrigerated curd can last up to 8 days.

ingredients (Rosemary + lemon ICING)

• 2 cups powdered sugar

• 8 Tbsp heavy cream

• 4 tsp lemon zest

• 4 Tbsp lemon curd

• 2 tsp of finely chopped rosemary

STEPS (Rosemary + Lemon Icing)

1. Combine the powdered sugar, lemon zest, lemon curd and rosemary in a medium mixing bowl.

2. Add half of the heavy cream to mixture and whisk together.

3. Add remaining heavy cream, one tablespoon at a time until the icing is smooth and ready to spread.

STEPS (Poptart)

1. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper and set aside.

2. Roll out the pie dough and using a ruler, cut 8, 3” x 4” rectangles from each disk. You should have a total of 32 rectangles.

3. Spoon 1-2 Tbsp of lemon curd onto 16 of the dough rectangles.

4. Brush the edges of the dough with an egg wash.

5. Lay the remaining 16 dough rectangles on top of the lemon curd and pressing the edges of the dough together to form a bond. Crimp the edges on all sides using a fork.

6. Place the poptarts on the baking sheets and bake for 15-18 minutes or until golden brown. Let cool.

7. Spread the icing on the poptarts while they are still warm. Add sprinkles or lemon wedge garnish to the poptart before the icing sets. Serve warm or at room temperature.