Berry Lemon Tartlets Recipe

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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


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Rating:
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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

Step-By-Step

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)
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