Lemon-Berry Tartlets

March 5, 2022

25 minutes

easy

15 servings

These adorably delicious tartlets are a bright and tangy treat. They’re great to serve at a dinner party, and they would be a beautiful addition to any brunch buffet or shower. They’re also delicious with blueberries or sliced strawberries in place of the raspberries.

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Ingredients

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	3/4 cup sugar
	1 tablespoon lemon zest
	2 large eggs whisked
	1/2 cup lemon juice
	2 tablespoons salted butter
	1 cup fat-free whipped topping
	2 packages pre-baked mini phyllo shells 30 total
	30 raspberries ~1 cup

Directions

1.

Put sugar, lemon zest and eggs in a heavy bottomed sauce pan. Heat on medium heat, whisking constantly until mixture is combined and warmed through (~3-4 minutes).

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2.

Add lemon juice and butter and continue to cook, whisking constantly for 4-5 minutes or until slightly thickened and bubbly. Cool to room temperature and refrigerate until thoroughly chilled and thickened. Fold in whipped topping until just combined.

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3.

Preheat oven to 350, place pre-baked shells on a cookie sheet and bake for 5 minutes or until crispy. Let cool. Spoon ~2 tsp lemon curd into each shell.

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4.

When ready to serve, garnish with a single berry.

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