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Lemon Macaroon Tartlets

Yield 1 dozen (serving size: 1 tartlet)

Ingredients

  • Macaroon Tart Shells
  • 3/4 cup sugar
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1/2 teaspoon grated lemon rind
  • 1/3 cup water
  • 1/3 cup fresh lemon juice
  • 1 egg, lightly beaten
  • 2 drops yellow food coloring (optional)
  • 1/2 cup frozen reduced-calorie whipped topping, thawed
  • 2 tablespoons flaked sweetened coconut, toasted

Nutrition Information

  • calories 204
  • caloriesfromfat 32 %
  • fat 7.2 g
  • satfat 6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.1 g
  • carbohydrate 34.1 g
  • fiber 1.1 g
  • cholesterol 18 mg
  • iron 0.6 mg
  • sodium 66 mg
  • calcium 9 mg

How to Make It

  1. Prepare Macaroon Tart Shells, and set aside.

  2. Combine sugar, cornstarch, and lemon rind in a saucepan, and stir well. Gradually add water and lemon juice; stir with a wire whisk until blended. Bring to a boil over medium heat, and cook, stirring constantly, 1 minute. Gradually stir one-fourth of hot lemon mixture into egg; add to remaining lemon mixture, stirring constantly. Cook over medium heat, stirring constantly, 1 minute or until thickened. Pour mixture into a bowl; stir in food coloring, if desired. Place plastic wrap on surface, and chill.

  3. Spoon 1 tablespoon plus 1 teaspoon lemon mixture into each prepared shell. Top evenly with whipped topping and coconut.