White Chocolate-Lemon Pie Pops

White Chocolate-Lemon Pie Pops
35 min.
16
216kcal

Suggestions


Indulge your sweet tooth with these delightful White Chocolate-Lemon Pie Pops, a whimsical twist on a classic dessert that’s sure to impress at any gathering! Perfectly portioned for sharing, these charming heart-shaped treats combine the zesty brightness of lemon curd with the creamy sweetness of white chocolate, all encased in a flaky pie crust. With just 35 minutes of prep time, you can whip up a batch of 16 pops that are not only visually appealing but also bursting with flavor.

Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself, these pie pops are a fun and interactive dessert that everyone will love. The lollipop sticks make them easy to enjoy on the go, and the golden-brown crust adds a satisfying crunch to each bite. Plus, the simple yet elegant powdered sugar drizzle gives them a professional touch that will have your guests raving.

So gather your ingredients and get ready to create a dessert that’s as delightful to make as it is to eat. These White Chocolate-Lemon Pie Pops are the perfect way to bring a little sunshine to your dessert table, making them a must-try for any baking enthusiast!

Ingredients

  • 14.1 oz pie crust dough refrigerated softened (2 Count)
  • 16  celery stalks 
  • 0.5 cup lemon curd 
  • 0.5 cup peppermint candies white
  •  eggs slightly beaten
  • serving granulated sugar 
  • cup powdered sugar 
  • tablespoons milk 

Equipment

  • baking sheet
  • oven
  • cookie cutter
  • rolling pin
  • pastry bag
  • lollipop sticks

Directions

  1. Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat.
  2. Sprinkle flour on work surface. Unroll 1 pie crust on surface. Using 2-inch heart-shaped cookie cutter, cut hearts from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball, rolled out with a rolling pin and recut.)
  3. To make each pie pop, lightly press lollipop stick into heart so that it rests in center. Top each round with 1/2 teaspoon lemon curd and a few baking chips. Repeat cutting out hearts with other pie crust; cover each with second heart crust. With fork or lollipop stick, press around edges to seal.
  4. Brush tops of pops with beaten egg; sprinkle with granulated sugar. If desired, cut out small hearts from dough scraps and place on top.
  5. Bake about 15 minutes or until golden brown.
  6. Remove from cookie sheets; cool completely on cooling racks.
  7. Mix powdered sugar and milk to form a thin frosting.
  8. Place in pastry bag or decorating tube, and zigzag over top of each for decorative finish.

Nutrition Facts

Calories216kcal
Protein4.64%
Fat41.58%
Carbs53.78%

Properties

Glycemic Index
8.76
Glycemic Load
0.57
Inflammation Score
-1
Nutrition Score
2.2056521838126%

Flavonoids

Apigenin
0.11mg
Luteolin
0.04mg
Kaempferol
0.01mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:215.66kcal
10.78%
Fat:10.05g
15.46%
Saturated Fat:4.77g
29.8%
Carbohydrates:29.24g
9.75%
Net Carbohydrates:28.54g
10.38%
Sugar:16.67g
18.53%
Cholesterol:10.45mg
3.48%
Sodium:135.93mg
5.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.52g
5.05%
Manganese:0.12mg
5.79%
Folate:20.22µg
5.06%
Vitamin B1:0.07mg
4.78%
Iron:0.71mg
3.95%
Vitamin B2:0.06mg
3.62%
Vitamin B3:0.69mg
3.46%
Selenium:2.37µg
3.38%
Vitamin K:3.01µg
2.87%
Fiber:0.7g
2.81%
Phosphorus:26.29mg
2.63%
Calcium:21.37mg
2.14%
Vitamin B5:0.16mg
1.6%
Magnesium:4.74mg
1.19%
Potassium:41.41mg
1.18%
Copper:0.02mg
1.14%
Zinc:0.16mg
1.08%
Vitamin B6:0.02mg
1.06%
Vitamin E:0.16mg
1.04%