Serves 30, 1 tartlet per serving
2/3 C sugar
1 Tbsp lemon zest
2 large eggs, beaten
1/2 C fresh lemon juice
2 Tbsp salted butter
1 C fat free whipped topping
30 mini phyllo shells
3/4 C fresh blueberries, or berry of your choice
Place sugar, lemon zest, and eggs, in a medium sauce pan, over medium heat.
Whisk constantly until mixture is combined and warmed through, 3 to 4 minutes.
Add lemon juice and butter. Cook, whisking constantly, until slightly thickened and bubbly, 4 to 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 degrees.
Place phyllo shells on a cookie sheet. Bake for 5 minutes, or until crispy. Let cool.
Spoon 2 tsp lemon mixture into each shell.
Garnish each with a berry before serving.