Ingredients

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

Preparation

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.