BERRY LEMON TARTLETS
This is a Weight Watchers recipe: 1 point plus per serving
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- 2/3 c
- 1 Tbsp
- lemon zest
- 2 large
- eggs, whisked
- 1/2 c
- fresh lemon juice
- 2 Tbsp
- salted butter
- 1 c
- fat-free whipped topping
- mini phyllo shells
- 3/4 c
- fresh blueberries, strawberries, or raspberries
1Place sugar, lemon zest, and eggs in a heavy-bottomed saucepan.
Set over medium heat.
2Whisk constantly until mixture is combined and warmed through (about 3-4 minutes).
3Add lemon juice and butter.
Cook, whisking constantly, until slightly thickened and bubble (about 4-5 minutes)
4Cool to room temperature; then refrigerate until thoroughly chilled and thickened.
Fold in whipped topping until just combined.
5Preheat oven to 350
6Place prebaked phyllo shells on a cookie sheet.
Bake until crispy (about 5 minutes)
Spoon about 2 tsp lemon mixture into each shell.
When ready to serve, garnish each with a berry.