Lemon Macaroon Tartlets

"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!"
 
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Ready In:
1hr
Ingredients:
17
Serves:
12
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ingredients

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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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Reviews

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

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.
 
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