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!
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4 from 5 votes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: crust, lemon
Method: Bake
Skill Level: Basic
Servings: 30
Calories: 163
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 | Carbohydrates: 24g | Protein: 59g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 52mg | Sodium: 94mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg