Berry Lemon Tartlets Recipe

No Photo

Have you made this?

 Share your own photo!

BERRY LEMON TARTLETS

Tuesday Cooks

By
@TuesdayCooks

This recipe was prepared by Ed Daly, a Curious Cuisiner member, for the December 2014 meeting. Ed adds: "Almost too cute to eat, these mini tarts are a wonderful balance of tangy and sweet. Top them with raspberries or baby strawberries, if you prefer."
This is a Weight Watchers recipe: 1 point plus per serving


Featured Pinch Tips Video

Rating:

Comments:

Serves:

30

Prep:

20 Min

Cook:

1 Hr

Method:

Refrigerate/Freeze

Ingredients

2/3 c
sugar
1 Tbsp
lemon zest
2 large
eggs, whisked
1/2 c
fresh lemon juice
2 Tbsp
salted butter
1 c
fat-free whipped topping
30
mini phyllo shells
3/4 c
fresh blueberries, strawberries, or raspberries

Directions Step-By-Step

1
Place sugar, lemon zest, and eggs in a heavy-bottomed saucepan.
Set over medium heat.
2
Whisk constantly until mixture is combined and warmed through (about 3-4 minutes).
3
Add lemon juice and butter.
Cook, whisking constantly, until slightly thickened and bubble (about 4-5 minutes)
4
Cool to room temperature; then refrigerate until thoroughly chilled and thickened.
Fold in whipped topping until just combined.
5
Preheat oven to 350
6
Place prebaked phyllo shells on a cookie sheet.
Bake until crispy (about 5 minutes)
Let cool.
Spoon about 2 tsp lemon mixture into each shell.
When ready to serve, garnish each with a berry.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tag: Healthy