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
- 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
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.
Recipe Image Source: Weight Watchers
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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