Lemon Macaroon Tartlets Recipe

Ingredients

• 1 egg, lightly beaten
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 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
• 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
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 egg whites
• cooking spray

Instructions

1. Place the egg in a small bowl and set it aside.
2. In a saucepan, combine 3/4 cup sugar, 1 tablespoon cornstarch, and 1/2 teaspoon grated lemon rind; stir until well mixed.
3. Slowly add 1/3 cup water and 1/3 cup lemon juice while whisking to blend.
4. Bring the mixture to a boil over medium heat and cook for one minute, stirring constantly.
5. Take one quarter of the hot lemon mixture and stir it into the beaten egg, then return the to the remaining lemon mixture, stirring constantly.
6. Cook over medium heat for one more minute, or until the mixture thickens, still stirring constantly.
7. Pour the mixture into a bowl and stir in yellow food coloring if desired. Cover the surface with plastic wrap and chill in the refrigerator.
8. For the Macaroon Tart Shells, combine 2 cups sweetened flaked coconut, 1/2 cup sugar, 1/4 cup all-purpose flour, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract in a bowl; stir well, then fold in 2 egg whites.
9. Divide the mixture evenly among 12 muffin cups coated with cooking spray, pressing it into the bottom and up the sides of each cup.
10. Bake at 400°F for 15 minutes or until the edges are browned.
11. Cool the shells in the pan for 2 minutes on a wire rack before removing them to cool completely on the wire rack.
12. Once cooled, spoon 1 tablespoon plus 1 teaspoon of the chilled lemon filling into each Macaroon Tart Shell.
13. Top each tart with 2 teaspoons of whipped topping and sprinkle with 1/2 teaspoon of toasted coconut.