Do you like lemon? Or do you hate lemon? I am one of those that goes on a lemon kick for days, everything has to lemon! Then, just as quickly I don’t want anything lemon for a time. These little lemon tarts though are something I can eat anytime. They aren’t too sweet nor are they too tart. The filling is creamy and light. And the crust is flaky and moist, not dry at all! You simply have to give these little pies a fair chance. After all the heavy dishes at Thanksgiving and with the chocolate delights coming for Christmas, this lemon tart is just the thing to hit that spot that you are craving to fill. A nice cup of tea or coffee is all you will need! Try these today.
Serving size: 1
Calories: WW Pts+ 1
- ⅔ cups sugar
- 1 Tbsp lemon zest
- 2 large eggs, whisked
- ½ cups fresh lemon juice
- 2 Tbsp salted butter
- 1 cup fat free whipped topping
- 30 mini phyllo shells
- Place sugar, lemon zest and eggs in a 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 temperature and then refrigerate until thoroughly chilled and thickened; once chilled, fold in whipped topping until just combined.
- Preheat oven to 350°F.
- Place prebaked 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. Yields 1 tartlet per serving.
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