This recipe makes a wonderful spring or summer dessert. I have also served it as a sweet sort of appetizer or enjoyed it as a snack. For Weight Watchers, each tart comes in at 1 measley PPV…there is no guilt in having one, or two, or three. It is very lemony, light, and sweet – just absolutely delicious! They require a little effort to make, but it is well worth it. You can find the original recipe on the Weight Watcher’s web site by clicking here.
Ingredients: 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 (such as cool whip), 30 mini phyllo shells (found in the freezer section, usually come 15 per package), 30 fresh blueberries (or other small fresh berries such as raspberries)
The first thing you need to make is lemon curd. Start with the sugar, lemon zest, and eggs into a small saucepan. Whisk together until thoroughly mixed and warm. Then add the butter and lemon juice. Whisk continuously over medium-low heat until the mixture is thick and starts to bubble (the original recipe states that this takes 4-5 minutes). DO be careful not to overheat the mixture, or heat it up too quickly. When this happens the egg will start to cook (turn white) around the sides of the pan. If this starts happening, I find that lowering the heat and whisking more vigorously helps.
Once it has thickened, remove the lemon curd from the heat and let cool to room temperature. Once at room temperature, transfer it to a bowl and put it inside the refrigerator to chill and further thicken.
Following the directions on the package for the phyllo cups, heat in the oven to crisp (usually at 350 for 3-5 min). Allow to cool to room temperature.
After the mixture has chilled, take out and fold in the whipped cream. Spoon into the baked phyllo cups (or pipe into the cups using a zip-top bag, like ziploc, with one corner cut). When ready to serve, top each tart with a fresh berry.
I promise that these won’t last long. Enjoy!