Place 1 sheet of the phyllo on work surface, keeping remainder covered with a damp cloth to prevent phyllo from drying out. Brush with 1 tsp. of the butter. Layer with a second and third sheets, brushing each with butter.

Cut layered phyllo in half length-wise; cut each half crosswise into 4 even pieces. With scissors, round off corners; gently mold into muffin cups. Repeat with remaining phyllo to make 16 cups. Bake in 400¼F oven for 5 minutes or until golden. (Cups can be stored in an airtight container at room temp. for up to 1 week.)

In a small bowl, blend together cream cheese, yogurt, sugar and lemon rind. Divide filling among phyllo cups. Spoon berries over filling. Sift icing sugar over top. Makes 8 servings, 2 tarts each.