Lemon Macaroon Tartlets

Recipe by Susan Dillard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement