Lemon Macaroon Tartlets

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 egg, lightly beaten
• 3/4 cup sugar
• 1 tablespoon cornstarch, plus
• 2 teaspoons cornstarch
• 1/2 teaspoon grated fresh lemon rind
• 1/3 cup water
• 1/3 cup fresh lemon juice
• 2 drops yellow food coloring (optional)
• 1/2 cup thawed whipped topping
• 2 tablespoons sweetened flaked coconut, toasted
• 2 cups sweetened flaked coconut
• 1/2 cup sugar
• 1/4 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 egg whites
• cooking spray

Recipe

• 1 place egg in small bowl and set aside.
• 2 combine sugar, cornstarch and lemon rind in a saucepan; stir well.
• 3 slowly add water& lemon juice stirring with a whisk until blended.
• 4 bring to a boil over medium heat and stirring constantly cook one minute.
• 5 stir one quarter of hot lemon mixture into the beaten egg, add this to remaining lemon mixture, stir constantly.
• 6 cook over medium heat 1 minute or until thickened, stirring constantly.
• 7 pour mixture into a bowl; stir in coloring, if desired.
• 8 place plastic wrap on surface and chill.
• 9 spoon 1 tablespoon plus 1 teaspoon lemon filling into each macaroon tart shell.
• 10 top with 2 teaspoons whipped topping and sprinkle with 1/2 teaspoon toasted coconut.
• 11 macaroon tart shells:.
• 12 combine all ingredients (except spray) in a bowl; stir well.
• 13 divide evenly among 12 muffin cups coated with cooking spray.
• 14 press mixture into bottom and up sides of cups.
• 15 bake at 400°f for 15 minutes or until edges are browned.
• 16 cool 2 minutes on a wire rack.
• 17 remove from pan and cool completely on wire rack.