Description
These Mini Lemon Tartlets are a Delicious combination of tangy and sweet...they melt in your mouth.
Ingredients
Units
Scale
- 2/3 cup of Pure Cane Granular Sugar
- 1 Tablespoon of Lemon Zest
- 2 Eggs
- 1/2 cup of Lemon Juice
- 2 Tablespoons of Salted Butter
- 1 cup of Cool Whip Lite
- 2 Boxes of Frozen Mini Phyllo Shells
- 1/4 cup of Fresh Blueberries
Instructions
- Mix - Place Sugar, Lemon Zest, and Eggs in a Sauce Pan; Set over medium heat. Whisk constantly until mixture is combined and warmed through, 3-4 minutes. Next add in the Lemon juice and butter; continue cooking whisking constantly until slightly thickened and bubbly, 4-5 minutes. Cool to room temperature and then refrigerate until thoroughly chilled and thickened; once chilled, fold in the Lite Cool Whip until combined well.
- Preheat - Preheat oven to 350 degrees
- Assemble - Place Frozen Phyllo Shells on a baking sheet; bake until crispy about 5 minutes then take out and let cool.
- Assemble - Once the Shells are cool spoon about 2 teaspoons of the Lemon Mixture into each shell. When ready to serve garnish with a Berry or your favorite topping.
- Eat - Serving Size one Tartlet
Notes
NUTRITION INFORMATION FOR LEMON FILLING ONLY -
- Do not defrost your phyllo dough cups before baking.
- If you prefer a parfait style dessert you cam stack your mini lemon tartlet puff pastries on top of each other in a tall thin glass and serve as a lemon parfait.
- Slice strawberries to place on top for a strawberry lemon tartlet.
- Graham crackers pieces also perfect for dipping into the homemade lemon curd filling.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 70
- Sugar: 13.2 g
- Sodium: 9.4 mg
- Fat: 1.5 g
- Carbohydrates: 13.9 g
- Protein: 1 g
- Cholesterol: 26.1 mg