For this baby shower, I made these mini pop-tarts. Inspired by these, I made lemon curd-filled pop tarts. These are easy and were a hit at the party. You just cut refrigerated pie crust into rectangles, fill with desired filling, crimp with a fork and bake!
Because the baby shower theme was yellow, I used white frosting and yellow sprinkles. These are delicious and I would love to try them with different fillings!
Lemon Curd
(adapted from Baking from My Home to Yours by Dorie Greenspan)
2/3 cups sugar
2 eggs
2 egg yolks
3 Tbs butter, cut into 3 pieces
juice of 3 lemons
Whisk together all ingredients in a medium heavy saucepan. Place over medium low heat and cook, stirring vigorously and constantly, until butter melts and mixture starts to thicken. The curd is done when you can make a track with your finger on a spoon or spatula and the curd doesn’t run into the track. It will look thin, but thicken as it cools. If desired, for a smoother texture, strain curd while still warm through a fine mesh strainer into a bowl. Press plastic wrap over the top so a skin doesn’t form, and cool in the refrigerator.
2 eggs
2 egg yolks
3 Tbs butter, cut into 3 pieces
juice of 3 lemons
Whisk together all ingredients in a medium heavy saucepan. Place over medium low heat and cook, stirring vigorously and constantly, until butter melts and mixture starts to thicken. The curd is done when you can make a track with your finger on a spoon or spatula and the curd doesn’t run into the track. It will look thin, but thicken as it cools. If desired, for a smoother texture, strain curd while still warm through a fine mesh strainer into a bowl. Press plastic wrap over the top so a skin doesn’t form, and cool in the refrigerator.
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Very cute idea, great little treat.