Berry-Lemon Tartlets
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☆☆☆☆☆ 0 votes
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Serves:
30
Prep:
10 Min
Cook:
5 Min
Method:
Refrigerate/Freeze
Ingredients
- 2/3 c
- sugar
- 1 Tbsp
- lemon zest, grated
- 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
How to Make Berry-Lemon Tartlets
- 1Place sugar, lemon zest and eggs into a heavy-bottomed saucepan; set over medium heat.
- 2Whisk constantly until mixture is combined and warmed through about 3 to 4 minutes
- 3Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, about 4 to 5 minutes
- 4Cool to room temperature and then refrigerate until thoroughly chilled and thickened. Fold in the 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 and then spoon about 2 teaspoons of the lemon mixture into each shell.
- 7When ready to serve, garnish each with a berry. Yields 1 tartlet per serving.
