Lemon-Berry Tartlets

25 minutes


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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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


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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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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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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When ready to serve, garnish with a single berry.
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