Lemon Macaroon Tartlets

Directions

1. 1
   Place egg in small bowl and set aside.
2. 2
   Combine sugar, cornstarch and lemon rind in a saucepan; stir well.
3. 3
   Slowly add water& lemon juice stirring with a whisk until blended.
4. 4
   Bring to a boil over medium heat and stirring constantly cook one minute.
5. 5
   Stir one quarter of hot lemon mixture into the beaten egg, add this to remaining lemon mixture, stir constantly.
6. 6
   Cook over medium heat 1 minute or until thickened, stirring constantly.
7. 7
   Pour mixture into a bowl; stir in coloring, if desired.
8. 8
   Place plastic wrap on surface and chill.
9. 9
   Spoon 1 tablespoon plus 1 teaspoon lemon filling into each Macaroon Tart Shell.
10. 10
    Top with 2 teaspoons whipped topping and sprinkle with 1/2 teaspoon toasted coconut.
11. 11
    MACAROON TART SHELLS:
12. 12
    Combine all ingredients (except spray) in a bowl; stir well.
13. 13
    Divide evenly among 12 muffin cups coated with cooking spray.
14. 14
    Press mixture into bottom and up sides of cups.
15. 15
    Bake at 400°F for 15 minutes or until edges are browned.
16. 16
    Cool 2 minutes on a wire rack.
17. 17
    Remove from pan and cool completely on wire rack.