Ingredients for Lemon Macaroon Tartlets
- 1 large egg
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Fresh Lemon Rind
- 1/2 cup water
- Fresh Lemon Juice
- Yellow Food Coloring
- 1/2 cup whipped topping (light version recommended)
- Sweetened Flaked Coconut
- All Purpose Flour
- Vanilla Extract
- Egg Whites
- Cooking Spray
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How to Make Lemon Macaroon Tartlets
- **Lemon Filling:**
- In a small bowl, lightly beat the egg and set aside.
- In a medium saucepan, whisk together the sugar, cornstarch, and lemon rind.
- Gradually whisk in the water and lemon juice until smooth.
- Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens (about 1 minute).
- Temper the egg: Slowly whisk 1/4 of the hot lemon mixture into the beaten egg. Pour this tempered egg mixture back into the saucepan with the remaining lemon mixture.
- Continue cooking and whisking constantly for 1 minute, or until the filling has thickened.
- Remove from heat and pour the filling into a bowl. Stir in yellow food coloring, if desired.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate until completely chilled.
- **Macaroon Tart Shells:**
- (Provide a recipe for macaroon tart shells here – this would include specific ingredient measurements and instructions to create 12 shells.)
- Once the shells are baked and completely cooled, spoon 1 tablespoon plus 1 teaspoon of the chilled lemon filling into each macaroon shell.
- Top each tartlet with 2 teaspoons of whipped topping and sprinkle with 1/2 teaspoon of toasted coconut.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
113g
Fat
28g
Carbs
11g
