- 3/4 cup sugar
- 1 tbs lemon zest
- 2 large eggs whisked
- 1/2 cup lemon juice
- 2 tbs salted butter
- 1 cup fat-free whipped topping
- 2 packages pre-baked mini phyllo shells 30 total
- 30 raspberries ~1 cup
Put sugar, lemon zest and eggs in a heavy bottomed sauce pan. Heat on medium heat, whisking constantly until mixture is combined and warmed through (~3-4 minutes).
Add lemon juice and butter and continue to cook, whisking constantly for 4-5 minutes or until slightly thickened and bubbly. Cool to room temperature and refrigerate until thoroughly chilled and thickened. Fold in whipped topping until just combined.
Preheat oven to 350, place pre-baked shells on a cookie sheet and bake for 5 minutes or until crispy. Let cool. Spoon ~2 tsp lemon curd into each shell.
When ready to serve, garnish with a single berry.