Total Time
1hr
Prep 45 mins
Cook 15 mins

This recipe came from the March/April 1994 issue of Cooking Light magazine. I have fixed these many times and you would never suspect them of being low fat! They are delicious!

Ingredients Nutrition

Directions

  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.
Most Helpful

I've made these before; they are so delicious and the crust is so different than your typical lemon tart. Delicious!

scancan December 19, 2007