Lemon Macaroon Tartlets

Ingredients

• 1 tablespoon cornstarch 
• 1  eggs lightly beaten
• 0.3 cup juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 0.8 cup sugar 
• 2 tablespoons coconut or sweetened flaked toasted
• 12 servings macaroon tart shells 
• 0.3 cup water 
• 0.5 cup non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• sauce pan
• whisk
• plastic wrap

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.
3. Pour mixture into a bowl; stir in food coloring, if desired.
4. Place plastic wrap on surface, and chill.
5. Spoon 1 tablespoon plus 1 teaspoon lemon mixture into each prepared shell. Top evenly with whipped topping and coconut.