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berry lemon tartlets

TuesdayCooks avatar
Recipe by
Tuesday Cooks
@TuesdayCooks
The Villages, FL

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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yield 30 serving(s)
prep time 20 Min
cook time 1 Hr
method Refrigerate/Freeze

Ingredients For berry lemon tartlets

  • 2/3 c
    sugar
  • 1 Tbsp
    lemon zest
  • 2 lg
    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

How To Make berry lemon tartlets

  • 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.
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