- 2/3 cup(s) sugar
- 1 Tbsp lemon zest
- 2 large egg(s), whisked
- 1/2 cup(s) fresh lemon juice
- 2 Tbsp salted butter
- 1 cup(s) fat free whipped topping
- 30 item(s) mini phyllo shell(s)
- 3/4 cup(s) fresh blueberries
Place sugar, lemon zest and eggs in a heavy-bottomed sauce pan; set over medium heat. Whisk constantly until mixture is combined and warmed through, 3-4 minutes. Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, 4-5 minutes. Cool to room temperature and then refrigerate until thoroughly chilled and thickened; once chilled, fold in whipped topping until just combined.
Preheat oven to 350°F.
Place prebaked phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. Let cool and then spoon about 2 tsp lemon mixture into each shell. When ready to serve, garnish each with a berry.
Serving size: 1 tartlet