Make the pie dough. Combine 2 ½ cups all-purpose flour with 1 teaspoon salt and 1 cup plus 2 tablespoon cold butter. Incorporate the butter with a pastry knife or with your hands, breaking up the butter and coating each piece with flour. The mixture should resemble coarse sand. Slowly add ½ cup ice water just until the dough comes together. Shape the dough into a disc, wrap in plastic wrap, and chill in the fridge for 30 minutes.

Meanwhile, make the raspberry mango jam. Heat 6 ounces raspberries with 2 cups mango, the zest of 1 Meyer lemon, the juice of ½ Meyer lemon, and ½ cup granulated sugar in a medium saucepot. Bring to a boil over medium-high heat. Reduce to medium-low and continue to simmer until almost all of the liquid has evaporated.

Combine 1 tablespoon cornstarch with 1 tablespoon water and add to the jam. Simmer for 1 minute or until the jam is thick. Remove from heat and let cool completely.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Lightly dust a clean work counter with flour. Roll out the pie dough to a large rectangle, slightly larger than 12x16 inches. Trim the edges and cut 3 rows of 6 rectangles (about 3x4 inches per rectangle). You should have a total of 18 rectangles.

Place a heaping tablespoon of the jam on half of the rectangles, leaving a ¼ inch border. Whisk 1 egg with 1 tablespoon water and brush the egg wash on the edges of each rectangle. Place another rectangle on top of the ones with the jam and use a fork to crimp the edges.

Lay the pop tarts on the prepared baking sheet. Chill the pop tarts for 30 minutes.

Brush the egg wash on top of each of the pop tarts. Bake for 20-25 minutes or until golden brown. Let cool slightly.

Meanwhile, make the raspberry lemon glaze. Combine 6 ounces raspberries with 1 tablespoon water in a small saucepot. Cook the berries over medium heat until the raspberries have softened. Remove from heat and strain the puree to discard any seeds.

Whisk together 1 ½ cup powdered sugar with 2 tablespoon raspberry puree and 2 tablespoon Meyer lemon juice until smooth. Spread the glaze on top of the pop tarts and serve.