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Berry-Lemon Tartlets


Serves 30, each tartlet is 1 Points Plus.

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  • 2/3 cup sugar
  • 1 Tbl. lemon zest
  • 2 large eggs, whisked
  • 1/2 cup fresh lemon juice
  • 2 Tbl. salted butter
  • 1 cup fat free whipped topping
  • 30 mini phyllo shells
  • 3/4 cup fresh blueberries (or any berry of your choosing)


Preparation time 10mins
Cooking time 60mins
Adapted from


Step 1

Place sugar, lemon zest, and eggs in heavy-bottomed sauce pan; set over medium heat. Whisk constantly until mixture is combined and warmed through, about 3 to 4 minutes. Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, about 4 to 5 minutes. Cool to room temp and then refrigerate until thoroughly chilled and thickened. Once chilled, fold in whipped until just combined,

Preheat oven to 350 degrees.
Place pre-baked phyllo shells on a cookie sheet; bake until crispy about 5 minutes. Let cool and then spoon about 2 teaspoons lemon mixture into each shell. When ready to serve, garnish each with a berry.


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