Dark's Kitchen
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.
Berry-Lemon Tartlets
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