Lemon Curd for Macarons

Lemon Curd for Macarons

The balance of sweet and sour is great in this creamy lemon curd. Adding almond flour makes this a perfect macaron filling.

Ingredients: Enough for twelve 4 cm macarons

46 g
Granulated sugar
44 g
Lemon juice
26 g
Lemon zest
1.5 g
Unsalted butter
65 g
※ Almond flour (if using as a macaron filling)
20 g
Lemon macaron shell (Recipe ID: 1866711)


1. Assemble the ingredients. Bring the butter to room temperature.
2. Put the sugar and lemon zest in a bowl and rub together with your hands to mix.
3. Put the egg, lemon juice, and sugar in a heatproof bowl and mix. Put on a double boiler and continue mixing with a whisk.
4. When it becomes just a bit softer than custard (about 83℃), remove from the heat and continue mixing.
5. Keep mixing until it reaches about 60℃ (140℉), then add the butter one tablespoon at a time. Mix with an electric mixer as you go.
6. Keep mixing for about 5 more minutes, then you're done. Transfer to an airtight container, wrap with plastic wrap, and let cool. When cooled, store in the refrigerator overnight.
7. If using for a macaron filling, add the almond flour the next day, then fill the macarons.
8. Use it to fill lemon-flavored macarons!
9. Here's a recipe for Lemon Macarons. Recipe ID: 1866770.

Story Behind this Recipe

Using the lemon macaron filling recipe from Pierre Herme's book "Macaron" as reference, I came up with a sweet and sour version using less sugar and lemon juice. Mr. Herme's "Macaron" book is an indispensable macaron bible!