Berry-Lemon Tartlets

Name: Berry-Lemon Tartlets
Ingredients: 2/3-cup sugar; 1 tbsp lemon zest; 2 large eggs, whisked; 1/2 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); 3/4 cup blueberries

8 ingredients

1 steps

Ingredients

2/3-cup sugar
1 tbsp lemon zest
2 large eggs, whisked
1/2 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)
3/4 cup blueberries

Directions

1

{"0":"Preheat oven to 350 degrees","3":"1.\tPlace sugar, lemon zest and eggs in a heavy-bottom saucepan, set over medium heat.","6":"2.\tWhisk constantly until mixture is combined and warmed throughabout 3 to 4 minutes.","9":"3.\tAdd lemon juice and butter, cook, whisking constantly, until slightly thicken and bubbly, about 4 to 5 minutes.","12":"4.\tCool to room temperature and then refrigerate until thoroughly chilled and thickened.","15":"5.\tOnce chilled fold in whipped topping until just combined.","18":"6.\tPlace prebaked, phyllo shells on a cookie sheet, and bake until crispy, about 5 minutes.","21":"7.\tLet cool and then spoon about 2 tsp of the lemon mixture","22":"into each shell.","25":"8.\tWhen ready to serve, garnish with a berry.","28":"Yields 1 tartlet per serving."}