Lemon Tart


lemon tart

Lemon Tarts


  • ½ cup sugar softened
  • 1 tbsp lemon zest
  • 1 container unsweetened applesauce
  • 2 eggs whisked
  • ½ cup lemon juice
  • 1 cup light whipped topping
  • 2 tbsp butter
  • 30 mini phyllo shells
  • 3/4 cup blueberries


  • 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, 3-4 minutes.
  • Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, 4-5 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 phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. 
  • Let cool and then spoon about 2 tsp lemon mixture into each shell. When ready to serve, garnish each with a berry.