Lemon Macaroon Tartlets

• 1 egg, lightly beaten
• 3/4 c. sugar
• 1 Tbsp. plus 2 tsp. cornstarch
• 1/2 tsp. grated lemon rind
• 1/3 c. water
• 1/3 c. fresh lemon juice
• 2 drops yellow food coloring (optional)
• Macaroon Tart Shells

1. Place egg in a small bowl; set aside.
2. Combine sugar, cornstarch, and lemon rind in a saucepan; stir well.
3. Gradually add water and lemon juice; stir with a wire whisk until blended.
4. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually stir one fourth of hot lemon mixture into egg; add to remaining lemon mixture, stirring constantly.
5. Cook over medium heat 1 minute or until thickened, stirring constantly.
6. Pour mixture into a bowl; stir in food coloring, if desired.
7. Place plastic wrap on surface, and chill.
8. Spoon 1 Tbsp. plus 1 tsp. lemon mixture into each Macaroon Tart Shell.
9. Top each with 2 tsp. whipped topping, and sprinkle with 1/2 tsp. toasted coconut.
10. Yield 1 dozen.

egg, sugar, cornstarch, lemon rind, water, lemon juice, coloring, tart shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=47016 (may not work)