Lemon Meringue Poptarts
These lemon meringue poptarts take your favorite nostalgic treat to the next level with zesty homemade lemon curd and a fluffy, toasted meringue topping. Perfect for when you want a handheld dessert that bursts with bright citrus flavor and a sweet, marshmallowy finish.
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 cup unsalted butter cold and cubed
- ¼ cup ice-cold water
For the Lemon Curd:
- ½ cup fresh lemon juice about 2-3 lemons
- 1 tbsp lemon zest
- ½ cup granulated sugar
- 3 large egg yolks
- 4 tbsp unsalted butter cubed
For the Meringue:
- 3 large egg whites
- ½ cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the 2 ½ cups all-purpose flour, 2 tbsp granulated sugar, and 1 tsp salt. Add the cubed 1 cup unsalted butter and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.2 ½ cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp salt, 1 cup unsalted butter
- Slowly add the ¼ cup ice-cold water, stirring until the dough just comes together. Divide the dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.¼ cup ice-cold water
- Preheat your oven to 375°F. Roll out one disc of dough on a floured surface to about ⅛-inch thickness. Cut into 3x4 inch rectangles to create the poptart bases and tops.
- In a medium saucepan, whisk together the ½ cup fresh lemon juice, 1 tbsp lemon zest, ½ cup granulated sugar, and 3 large egg yolks over medium heat.½ cup fresh lemon juice, 1 tbsp lemon zest, ½ cup granulated sugar, 3 large egg yolks
- Cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and whisk in the 4 tbsp unsalted butter until smooth.4 tbsp unsalted butter
- Transfer the lemon curd to a bowl and let it cool completely.
- Place a tablespoon of cooled lemon curd in the center of each poptart base, leaving a small border around the edges.
- Brush the edges with water, then place a matching dough rectangle on top. Use a fork to crimp the edges together and seal the poptarts.
- Poke small holes in the top of each poptart to let steam escape. Bake for 20-25 minutes, until golden brown. Let them cool completely before adding the meringue.
- In a large bowl, beat the 3 large egg whites with ¼ tsp cream of tartar on medium speed until soft peaks form. Gradually add the ½ cup granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form. Add the 1 tsp vanilla extract and beat for another 30 seconds.3 large egg whites, ½ cup granulated sugar, 1 tsp vanilla extract, ¼ tsp cream of tartar
- Spread a generous layer of meringue on top of each cooled poptart.
- Using a kitchen torch, lightly toast the meringue until golden and set. If you don’t have a torch, you can place the poptarts under the broiler for 1-2 minutes, watching closely to avoid burning.