BERRY-LEMON TARTLETS

BERRY-LEMON TARTLETS image

Yield 30

Number Of Ingredients 8

Previous Next

2/3-cup sugar
1 tbsp lemon zest
2 large eggs, whisked
½ cup fresh lemon juice
2 tbsp salted butter
1 cup fat-free whipped topping
30 mini phyllo shells (found them in the freezer section here)
¾ cup blueberries

Steps:

Preheat oven to 350 degrees 1. Place sugar, lemon zest and eggs in a heavy-bottom saucepan, set over medium heat. 2. Whisk constantly until mixture is combined and warmed through about 3 to 4 minutes. 3. Add lemon juice and butter, cook, whisking constantly, until slightly thicken and bubbly, about 4 to 5 minutes. 4. Cool to room temperature and then refrigerate until thoroughly chilled and thickened. 5. Once chilled fold in whipped topping until just combined. 6. Place prebaked, phyllo shells on a cookie sheet, and bake until crispy, about 5 minutes. 7. Let cool and then spoon about 2 tsp of the lemon mixture into each shell. 8. When ready to serve, garnish with a berry. Yields 1 tartlet per serving.