Lemon Pie Pops

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lemon pie pops

Recipe by Christina Stanley

  • 12Servings


  • 1 pkg. (14 to 15 oz.) rolled piecrusts
  • 1/4 cup lemon curd
  • 1/2 tsp. ground cardamom
  • 2 tbsp. butter, melted
  • 2 tbsp. poppy seeds


On floured surface, cut crusts into 24 rounds with 2-inch cookie cutter. On parchment-lined baking sheet, spoon 1 tsp. curd onto 12 rounds; top with cardamom. Place lollipop stick tips in center; run wet fingers around edge of crust. Top with remaining crust rounds; seal. Prick tops, brush with butter and sprinkle with poppy seeds. Bake at 350° until golden, 15 to 18 minutes.