Recipe of the month


October 2015

Recipe provided by Linda M.. "This recipe is also delicious with using a graham cracker crust!!"


  • 2/3 cup sugar
  • 1 tbsp. lemon zest
  • 2 large eggs, whisked
  • 1/2 cup fresh lemon juice
  • 2tbsp salted butter
  • 1 cup whipped topping
  • 30 mini phyllo shells
  • 3/4 cup fresh blueberries


  1. 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.
  2. Preheat oven to 350°F.
  3. 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. When ready to serve, garnish each with a berry.

For more information, view this recipe here:

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