Lemon Macaroon Tartlets

• 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

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.

sugar, cornstarch, lemon rind, water, lemon juice, egg, coloring, frozen reducedcalorie whipped topping, coconut

Taken from www.myrecipes.com/recipe/lemon-macaroon-tartlets (may not work)