BERRY LEMON TARTLETS

Berry Lemon Tartlets

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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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make BERRY LEMON TARTLETS

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.

Printable Recipe Card

About BERRY LEMON TARTLETS

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



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