Berry-Lemon Tartlets

• 2/3-cup sugar
• 1 tbsp lemon zest
• 2 large eggs, whisked
• 1/2 cup fresh lemon juice
• 2 tbsp salted butter
• 1 cup fat-free whipped topping
• 30 mini phyllo shells (found them in the freezer section here)
• 3/4 cup blueberries

1. Preheat oven to 350 degrees
2. 1.tlace sugar, lemon zest and eggs in a heavy-bottom saucepan, set over medium heat.
3. 2.thisk constantly until mixture is combined and warmed throughabout 3 to 4 minutes.
4. 3.tdd lemon juice and butter, cook, whisking constantly, until slightly thicken and bubbly, about 4 to 5 minutes.
5. 4.tool to room temperature and then refrigerate until thoroughly chilled and thickened.
6. 5.tnce chilled fold in whipped topping until just combined.
7. 6.tlace prebaked, phyllo shells on a cookie sheet, and bake until crispy, about 5 minutes.
8. 7.tet cool and then spoon about 2 tsp of the lemon mixture
9. into each shell.
10. 8.then ready to serve, garnish with a berry.
11. Yields 1 tartlet per serving.

sugar, lemon zest, eggs, lemon juice, butter, phyllo shells, blueberries

Taken from www.epicurious.com/recipes/member/views/berry-lemon-tartlets-52872791 (may not work)