Homemade Vegan Pop-Tarts Recipe with Easy Lemon Curd
Why You’ll Love This Recipe
If you’re like me and craving sunshine during these dark and cold January days, I’ve cooked up the perfect recipe for you, vegan pop-tarts with easy lemon curd. Tangy sweet lemon curd is sandwiched in a flakey pastry crust, then baked until golden brown and frosted. They’re seriously SO soooo yummy and my family’s new favorite way to enjoy citrus season. I can’t wait for you to try them! They’re:
Flakey
Lemony sweet
Easy to eat at home or away
Perfect for breakfast, snack, or dessert
Incredibly delicious!
Ingredients for Vegan Pastry Crust
You’ll find the complete ingredient list with measurements and instructions for each part of this recipe in the recipe card at the bottom of this post.
How to Make the Crust (with photos)
When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.
1. Place the flour, powdered sugar, and salt in a medium-sized mixing bowl. Whisk to combine. Plop in the cold vegan butter.
2. Use a pastry blender to cut the butter into the flour mixture. Leave some chunks the size of peas and almonds.
3. Pour the ice-cold water evenly over the flour/butter mixture. Use a fork to lightly stir it together. Now use your hands to quickly work the dough into a ball. If it doesn’t hold together and there is flour remaining at the bottom of the bowl, add 1 more tablespoon of ice-cold water. Knead the dough 5-6 times.
4. Tightly wrap in plastic wrap and place in the refrigerator to chill for 30-40 minutes while you make the lemon curd.
5. Preheat your oven to 350°F / 176°C. Select both the top and bottom bake element, if you have that option. Line baking sheet(s) with parchment paper.
6. Take out the dough and remove the plastic wrap. Place it on a well-floured surface. Sprinkle flour on top. Use a rolling pin to thump the dough into a wide flat disk.
7. Roll the dough from the center out in all directions into a rectangle that is ⅛ inch thick. You want it approx. 16 x 18 inches. The sides will be slightly uneven. Don’t worry, they will get trimmed off.
8. Use a ruler and a pizza cutter to slice the dough into twelve 3.5 x 5.5 inch rectangles for 6 pop-tarts.
9. Scoop 2 tablespoons of vegan lemon curd each onto 6 pastry pieces. Spread the curd up to ½ inch from the edges. Moisten the edges with water to act as “glue”.
10. Flip the remaining 6 pastry pieces, flour side up, to sandwich in the filling. Use a fork to press all around the edges, sealing the two halves together.
11. Poke some holes on top of each pop-tart with a toothpick.
12. Carefully transfer to parchment-lined baking sheet(s) and bake at 350°F / 176°C for 35-40 minutes, rotating the pans after 18 minutes. You want a puffy flakey crust that is lightly golden on the top and around the edges. Some of the filling may bubble out and that’s okay.
13. Let cool completely before frosting.
Ingredients for Easy Vegan Lemon Curd
Makes 1¼ cups
How to Make the Lemon Filling (with photos)
1. In a small saucepan (1.5 quart), with the heat off, add the sugar, cornstarch, salt, and turmeric. Whisk to combine
2. Pour in the lemon juice and soy milk. Whisk until well incorporated.
3. Turn the burner on to medium heat (gas) or medium-high heat (electric). Using a small whisk, continue to stir getting all around the sides of the pot to prevent sticking. In a few minutes, it will begin to thicken and gel, turning from opaque liquid to transparent, glossy, yellow curd. Slide the pan off the heat.
4. Stir in the butter and lemon zest.
Ingredients For Vegan Pop-Tarts Frosting
How to Make the Frosting (with photos)
1. In a small mixing bowl add the sifted powdered sugar. Pour the vegan milk, vanilla, and lemon juice on top, followed by the salt.
2. Use a small whisk to incorporate the liquid ingredients into the sugar. Continue to mix until you have a spreadable consistency. If it is too thick, add vegan milk, ¼ teaspoon at a time, until the frosting lazily drips from the whisk. If it is too runny, add a little more powdered sugar and whisk again.
3. Spoon over cooled pop tarts and decorate with (optional) yellow sprinkles.
Storage and Reheating
Store in the refrigerator:
When storing frosted vegan pop-tarts, place them in a single layer in an airtight container. Do not stack them or the frosting will stick together. Store at room temperature for 24 hours or refrigerate for up to 5 days.
Store in the freezer:
Place cooled unfrosted vegan pop-tarts in a freezer-friendly container or bag. Freeze for up to 3 months. Thaw at room temperature or in the fridge before reheating.
Reheating:
My whole family loves this recipe straight from the fridge or at room temperature. If you wish to enjoy them warm, here are a few options:
Reheat vegan pop-tarts in the microwave at short intervals until warm.
Place in an oven or toaster oven at 350°F / 176°C, checking every 5 minutes, until warmed through.
Note: Do NOT reheat homemade pop-tarts in a standard toaster. The lemon curd will seep out of the pastry crust and make a runny mess.
Helpful Tips
Cool the lemon curd to room temperature before scooping it onto your pastry crust to prevent soggy dough. The filling can also be made ahead of time and refrigerated.
Do not overfill your pop-tarts. The filling will bubble out the sides of the pastry during cooking. Two tablespoons is just the right amount. You will have leftover vegan lemon curd.
Can I use jam or jelly in place of lemon curd?
Yes! Replace the lemon curd filling with 2 tablespoons of your favorite jam or jelly. Then bake and frost as directed.
🍎 For apple pop tarts, use this wildly delicious Small Batch Apple Butter recipe as the filling.
🍓 For healthy strawberry pop tarts, use Strawberry Chia Jam in place of the lemon filling.
You May Also Like
We’ve been kind of obsessed with this recipe around here and I have a dozen stashed in the freezer for vegan pop-tarts emergencies. Each lemony bite reminds me that spring is just around the corner. Until then, the kettle is on, and the plate is stacked.
🍋 Won’t you join me?
X,o,
Homemade Vegan Pop-Tarts Recipe with Easy Lemon Curd
Ingredients
Instructions
- Place the flour, powdered sugar, and salt in a medium-sized mixing bowl. Whisk to combine. Plop in the cold vegan butter.
- Use a pastry blender to cut the butter into the flour mixture. Leave some chunks the size of peas and almonds.
- Pour the ice-cold water evenly over the flour/butter mixture. Use a fork to lightly stir it together. Now use your hands to quickly work the dough into a ball. If it doesn’t hold together and there is flour remaining at the bottom of the bowl, add 1 more tablespoon of ice-cold water. Knead the dough 5-6 times.
- Tightly wrap in plastic wrap and place in the refrigerator to chill for 30-40 minutes while you make the lemon curd.
- Preheat your oven to 350°F / 176°C. Select both the top and bottom bake element, if you have that option. Line 1-2 baking sheets with parchment paper.
- Take out the dough and remove the plastic wrap. Place it on a well-floured surface. Sprinkle flour on top. Use a rolling pin to thump the dough into a wide flat disk.
- Roll the dough from the center out in all directions into a rectangle that is ⅛ inch thick. You want it approx. 16 x 18 inches. The sides will be slightly uneven. Don’t worry, they will get trimmed off.
- Use a ruler and a pizza cutter to slice the dough into twelve 3.5 x 5.5 inch rectangles for 6 pop-tarts.
- Scoop 2 tablespoons of vegan lemon curd each onto 6 pastry pieces. Spread the curd up to ½ inch from the edges. Moisten the edges with water to act as “glue”.
- Flip the remaining 6 pastry pieces, flour side up, to sandwich in the filling. Use a fork to press all around the edges, sealing the two halves together.
- Poke some holes on top of each pop-tart with a toothpick.
- Carefully transfer to parchment-lined baking sheet(s) and bake at 350°F / 176°C for 35-40 minutes, rotating the pans after 18 minutes. You want a puffy flakey crust that is lightly golden on the top and around the edges. Some of the filling may bubble out and that’s okay.
- 13. Let cool completely before frosting.
- In a small saucepan (1.5 quart), with the heat off, add the sugar, cornstarch, salt, and turmeric. Whisk to combine
- Pour in the lemon juice and soy milk. Whisk until well incorporated.
- Turn the burner on to medium heat (gas) or medium-high heat (electric). Using a small whisk, continue to stir getting all around the sides of the pot to prevent sticking. In a few minutes, it will begin to thicken and gel, turning from opaque liquid to transparent, glossy, yellow curd. Slide the pan off the heat.
- Stir in the butter and lemon zest.
- In a small mixing bowl add the sifted powdered sugar. Pour the vegan milk, vanilla, and lemon juice on top, followed by the salt.
- Use a small whisk to incorporate the liquid ingredients into the sugar. Continue to mix until you have a spreadable consistency. If it is too thick, add vegan milk, ¼ teaspoon at a time, until the frosting lazily drips from the whisk. If it is too runny, add a little more powdered sugar and whisk again.
- Spoon over cooled pop tarts and decorate with (optional) yellow sprinkles.
Notes
Storage and Reheating
Store in the refrigerator:
- When storing frosted vegan pop-tarts, place them in a single layer in an airtight container. Do not stack them or the frosting will stick together. Store at room temperature for 24 hours or refrigerate for up to 5 days.
Store in the freezer:
- Place cooled unfrosted vegan pop-tarts in a freezer-friendly container or bag. Freeze for up to 3 months. Thaw at room temperature or in the fridge before reheating.
Reheating:
My whole family loves this recipe straight from the fridge or at room temperature. If you wish to enjoy them warm, here are a few options:
- Reheat vegan pop-tarts in the microwave at short intervals until warm.
- Place in an oven or toaster oven at 350°F / 176°C, checking every 5 minutes, until warmed through.
Note: Do NOT reheat homemade pop-tarts in a standard toaster. The lemon curd will seep out of the pastry crust and make a runny mess.
Helpful Tips
- Cool the lemon curd to room temperature before scooping it onto your pastry crust to prevent soggy dough. The filling can also be made ahead of time and refrigerated.
- Do not overfill your pop-tarts. The filling will bubble out the sides of the pastry during cooking. Two tablespoons is just the right amount. You will have leftover vegan lemon curd.
Can I use jam or jelly in place of lemon curd?
Yes! Replace the lemon curd filling with 2 tablespoons of your favorite jam or jelly. Then bake and frost as directed.
🍎 For apple pop tarts, use this wildly delicious Small Batch Apple Butter recipe as the filling.
🍓 For healthy strawberry pop tarts, use Strawberry Chia Jam in place of the lemon filling.
For step-by-step instructions with photos, scroll up to blog post!
Nutrition Facts
Calories
459Fat (grams)
5 gSat. Fat (grams)
2 gCarbs (grams)
96 gFiber (grams)
2 gNet carbs
94 gSugar (grams)
48 gProtein (grams)
7 gSodium (milligrams)
497 mgCholesterol (grams)
0 mgNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
