berry lemon tartlets

Name: BERRY LEMON TARTLETS
Prep time: 20 min
Cook time: 1 h
Yield: 30
Cuisine: American
Ingredients: 2/3 cup(s) sugar; 1 tablespoon(s) lemon zest; 2 large eggs, whisked; 1/2 cup(s) fresh lemon juice; 2 tablespoon(s) salted butter; 1 cup(s) fat-free whipped topping; 30 - mini phyllo shells; 3/4 cup(s) fresh blueberries, strawberries, or raspberries

11 Pinches

Tuesday Cooks

The Villages, FL

Updated on Dec 21, 2014

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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prep time 20 Min

cook time 1 Hr

method Refrigerate/Freeze

yield 30 serving(s)

Ingredients

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

How To Make berry lemon tartlets

Step 1

Place sugar, lemon zest, and eggs in a heavy-bottomed saucepan. Set over medium heat.

Step 2

Whisk constantly until mixture is combined and warmed through (about 3-4 minutes).
Step 3

Add lemon juice and butter. Cook, whisking constantly, until slightly thickened and bubble (about 4-5 minutes)
Step 4

Cool to room temperature; then refrigerate until thoroughly chilled and thickened. Fold in whipped topping until just combined.
Step 5

Preheat oven to 350
Step 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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