Thursday, February 26, 2015

Lemon Pie Pop Experiment

Gluten Free Lemon Pie Pops

These Lemon Pie Pops are like a foreshadowing of the sunny weather that will soon be upon us.  Spring is less than four weeks away here in the Northeast corner of the country.   Oh I know it’s four weeks away for the whole country but where I am it will actually feel like spring.  And as far as I'm concerned, the warm sunshine can’t come soon enough.

In the meantime I thought I’d try to cheer my winter blues with these lemony pie pops. 

Actually, I should warn you in advance that this post is out of character from what you are used to reading when you visit.  It’s more of an experiment than an actual recipe.  When I made the apple turnovers I had made a double crust cream cheese pie crust.  I used half in the turnover video and the other half was used in my chocolate pecan tart.

That should have been the end of the story but when I trimmed the crust from the edges of the tart pan I was left with a small pile of scraps.  I turned those scraps into two cute lemon pie pops.

Check out the video:

If nothing else, this pie pop experiment taught me two things. 

First, the cream cheese crust is virtually indestructible.  It can be abused and still maintain a tender beautiful consistency in the final product.  I rolled it out for the pecan tart then rolled it out twice to get the shape I wanted for the pie pops.  Back when I was working with regular pie dough, that type of abuse would have resulted in a cardboard crust.  I'm not sure if it was the cream cheese in the crust recipe or the fact that when you’re working with gluten free flour it has no gluten to fight against, but this crust is outstanding.

It will be my go-to in the future.

The second thing I learned is that I need further experiments to see if I can create a more successful pie pop.  The sticks were very wiggly and unstable and in the end I yanked them out and ate these like mini pop-tarts.  I’m not sure if it was the top-heavy shape I chose or the fact that the dough itself is so flakey and tender, but my pie pops need some work.  If you have a few tips for success please let me know.  

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