Lemon Tartlets Weight Watchers

Lemon Tartlets Weight Watchers

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.

If your guests like lemon then this is a perfect answer to what is for dessert.

These are the INGREDIENTS you will need:

• 2/3 cups sugar
• 1 Tbsp lemon zest
• 2 large eggs whisked
• 1/2 cups fresh lemon juice
• 2 Tbsp salted butter
• 1 cup fat free whipped topping
• 30 mini phyllo shells

These are the INSTRUCTIONS For preparation:

• 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.

These little one person pies are the answer to dessert for as large group.

And they are much fancier than a lemon donut!

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.

Lemon Tartlets Weight Watchers

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!

4.29 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: crust, lemon

Method: Bake

Skill Level: Basic

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Adjust Servings: 30

Calories: 163kcal

Author: Marilyn

Ingredients

• 2/3 cups sugar
• 1 Tbsp lemon zest
• 2 large eggs whisked
• 1/2 cups fresh lemon juice
• 2 Tbsp salted butter
• 1 cup fat free whipped topping
• 30 mini phyllo shells

Instructions

• 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.

Notes

Recipe Image Source: Weight Watchers

©MARILYN’S TREATS. All images are copyright protected. Please feel free to use my images for your own use. To republish this recipe, all I ask is to link back to this post.

Nutrition

Serving: 1g | Calories: 163kcal (8%) | Carbohydrates: 24g (8%) | Protein: 59g (118%) | Fat: 6g (9%) | Saturated Fat: 2g (10%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 52mg (17%) | Sodium: 94mg (4%) | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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