 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|