Lemon Macaroon Tartlets
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
FILLING
- 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
-
MACAROON SHELLS
- 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
directions
- Place egg in small bowl and set aside.
- Combine sugar, cornstarch and lemon rind in a saucepan; stir well.
- Slowly add water& lemon juice stirring with a whisk until blended.
- Bring to a boil over medium heat and stirring constantly cook one minute.
- Stir one quarter of hot lemon mixture into the beaten egg, add this to remaining lemon mixture, stir constantly.
- Cook over medium heat 1 minute or until thickened, stirring constantly.
- Pour mixture into a bowl; stir in coloring, if desired.
- Place plastic wrap on surface and chill.
- Spoon 1 tablespoon plus 1 teaspoon lemon filling into each Macaroon Tart Shell.
- Top with 2 teaspoons whipped topping and sprinkle with 1/2 teaspoon toasted coconut.
-
MACAROON TART SHELLS:
- Combine all ingredients (except spray) in a bowl; stir well.
- Divide evenly among 12 muffin cups coated with cooking spray.
- Press mixture into bottom and up sides of cups.
- Bake at 400°F for 15 minutes or until edges are browned.
- Cool 2 minutes on a wire rack.
- Remove from pan and cool completely on wire rack.
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RECIPE SUBMITTED BY
Susan Dillard
Oldtown, Idaho
My name is Susan and I live in Oldtown, Idaho. My husband and I have 3 horses and enjoy riding in the backcountry and camping with our horses.
I enjoy cooking and quilting when we are at home.