If you adore delicate and refreshing treats, you are going to fall head over heels for the Lemon Macarons with Lemon Curd and Buttercream Filling Recipe. These airy little delights combine the crisp yet chewy texture of perfectly baked macarons with a luscious tangy lemon curd center and a velvety buttercream filling. Every bite bursts with bright citrus flavor, balanced by the smooth sweetness of the buttercream, making these macarons a standout dessert for any occasion. Whether you’re a seasoned baker or simply love vibrant flavors, this recipe is an absolute joy to make and share.

Ingredients You’ll Need

A wooden box lined with soft white cheesecloth holds seven bright yellow macarons arranged in a single row, each macaron showing two smooth, round yellow shells with a creamy white filling in the middle. Two more yellow macarons are placed on a white marbled surface beside the box, showing their shiny, smooth tops. The overall look is clean and fresh with a light, soft texture from the cheesecloth contrasting with the smooth macarons. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem straightforward, but each one plays an essential role in crafting the flawless texture and vibrant flavor of your lemon macarons. From the finely ground almond flour that forms the base to the fresh lemon zest that wakes up your taste buds, every element is crucial.

100 grams egg whites: Essential for creating the meringue that gives macarons their signature structure and height.
100 grams white granulated sugar: Helps stabilize the meringue and adds sweetness without overpowering the lemon.
105 grams almond flour: Provides the nutty flavor and delicate crumb of the shells.
105 grams powdered sugar: Adds fine sweetness and creates a smooth batter texture.
One drop of Lemon Yellow Food coloring: Gives your macarons a cheerful, sunny hue.
3 tbsp lemon zest: Infuses the shells with bright, aromatic citrus notes.
1/4 cup lemon juice: The star of the filling, lending a tangy punch to the lemon curd.
1/3 cup granulated sugar (66 grams): Sweetens the lemon curd, balancing tartness perfectly.
3 tbsp unsalted butter (42 grams): Adds creaminess and richness to the lemon curd.
2 large eggs: Build the structure and silkiness in the curd.
1/8 tsp salt: Enhances all the flavors and balances sweetness.
1 1/3 cups sifted confectioners’ sugar: For the smooth and fluffy buttercream.
4 tbsp softened unsalted butter: Creates the luscious, creamy base for the buttercream filling.
1 tsp vanilla extract: Adds warmth and depth to the buttercream.
1/2 -1 tbsp whipping cream: Adjusts the buttercream consistency for perfect spreadability.
1/2 tbsp lemon zest (optional): An extra burst of citrus to fold into the buttercream, if desired.

How to Make Lemon Macarons with Lemon Curd and Buttercream Filling Recipe

Step 1: Prepare Your Macaron Shells

Start by gathering all your ingredients and prepping your workspace. Line two baking trays with parchment paper or a silicone mat to prevent sticking. Sift together the powdered sugar and almond flour carefully to avoid any lumps—this ensures a smooth macaron surface.

Step 2: Make the Meringue

Heat the egg whites and granulated sugar over a double boiler, whisking until the sugar dissolves completely. This step is crucial to getting a silky texture. Then, transfer the mixture to a stand mixer and beat it from low to high speed until stiff, glossy peaks form. Proper meringue will hold its shape and give your macarons their classic feet.

Step 3: Fold Ingredients and Add Color

Gently fold the sifted almond flour mixture into the meringue using a spatula, making sweeping motions shaped like the letter J. Add the drop of Lemon Yellow Food coloring now to give your shells a radiant lemony glow. The batter’s consistency is key here: it should flow slowly but consistently off the spatula—like warm lava.

Step 4: Pipe and Rest

Fill a piping bag fitted with a 1/2” round tip with the batter. Pipe small, even circles onto the prepared trays, then tap the trays on the counter to release air bubbles. Let the piped shells rest until a skin forms on the surface, about 20 to 40 minutes, depending on humidity. This drying step helps your macarons develop their iconic texture without cracking.

Step 5: Bake the Macarons

Preheat your oven to 300ºF (150ºC). Bake the trays individually for 5 minutes, rotate, bake 5 more minutes, rotate again, then finish for 5 to 10 minutes until the shells have risen and developed their feet with a gentle firmness. Cool fully before removing from the parchment paper.

Step 6: Make the Lemon Curd

Cream butter with sugar and lemon zest until fluffy. Add eggs one at a time, then salt and lemon juice. Cook gently over medium-low heat, stirring constantly until thickened but not boiling—around 170°F. This smooth, tangy curd is where the bright lemon flavor sings.

Step 7: Prepare the Lemon Buttercream

Cream softened butter, then gradually add sifted confectioners’ sugar and optional lemon zest. Beat until fluffy, then add vanilla extract and enough whipping cream to achieve a smooth yet pipeable consistency. This buttercream perfectly balances the acidity of lemon curd with rich sweetness.

Step 8: Assemble Your Lemon Macarons with Lemon Curd and Buttercream Filling Recipe

Pipe a ring of buttercream onto a macaron shell, leaving a small space in the center, which you will fill with a dollop of lemon curd. Gently sandwich with another shell. The combination of creamy buttercream and tart curd creates an irresistible flavor duo.

How to Serve Lemon Macarons with Lemon Curd and Buttercream Filling Recipe

A group of soft, light yellow macarons with smooth tops and slightly ruffled edges are stacked on a white cake stand with a wide round base. Each macaron has two pale yellow shells sandwiching a thick, creamy white filling in the middle layer. Some macarons rest on the white marbled surface around the stand, looking round and delicate. In the background, there is a blurred yellow spiral dessert or candle on the same white marbled surface. The bright lighting shows the smooth, soft texture and pale colors clearly photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a touch of finely grated lemon zest on top of your macarons before serving for an extra pop of color and zest. A light dusting of powdered sugar can also add an elegant look, making your treats feel like they came from a Parisian patisserie.

Side Dishes

Pair your lemon macarons with a simple cup of high-quality green or Earl Grey tea. The floral notes in tea complement the citrusy brightness of the macarons without overwhelming them. Alternatively, a chilled glass of sparkling lemonade can be a refreshing accompaniment.

Creative Ways to Present

Arrange your lemon macarons on a tiered serving tray alongside fresh edible flowers such as pansies or violets to create an elegant tea party display. Wrapping individual macarons in cellophane tied with a lemon-yellow ribbon also makes for charming, thoughtful favors at celebrations.

Make Ahead and Storage

Storing Leftovers

Keep your assembled lemon macarons in an airtight container in the refrigerator for up to one week. This preserves both the texture of the shells and the freshness of the lemon curd and buttercream fillings, ensuring every bite stays bright and delicious.

Freezing

These macarons freeze beautifully. Arrange them on a baking sheet in a single layer to freeze individually, then transfer them to an airtight container or freezer bag. They can be frozen for up to two months. Thaw in the refrigerator overnight before serving to maintain their delicate texture.

Reheating

Since macarons are best enjoyed chilled or at room temperature, avoid reheating. Instead, simply bring them to room temperature after refrigeration or freezing for maximum flavor and texture. Reheating risks softening the shells and melting the filling.

FAQs

What makes macarons rise and get their feet?

The rise and formation of feet in macarons are primarily thanks to properly whipped meringue, which incorporates air and structure. The drying phase before baking also allows the shells to develop a skin, which helps the feet form without cracks.

Can I substitute almond flour with another nut flour?

Almond flour is traditional in macarons because it has the right texture and flavor. Other nut flours might contain more oil or coarser grains, affecting the batter consistency and final texture. It’s best to stick to blanched almond flour for this recipe.

How do I know when the macaron batter is ready?

The batter should flow slowly off your spatula in a smooth, shiny ribbon and hold its shape without breaking. The “figure 8” test is a handy way to tell; the batter should be able to form shapes without instantly breaking apart.

Can I make the lemon curd and buttercream in advance?

Absolutely! Both the lemon curd and buttercream can be made a day or two before assembling. Store them in airtight containers in the refrigerator, and bring to room temperature before piping onto your shells.

Why do my macarons crack or have hollow shells?

Cracking or hollow shells often result from over or under mixing the batter, improper drying time before baking, or oven temperature issues. Make sure to fold the batter just right, let the shells dry until a skin forms, and bake at the correct temperature for even heat distribution.

Final Thoughts

This Lemon Macarons with Lemon Curd and Buttercream Filling Recipe is truly a labor of love that rewards you with stunning, flavorful treats every time. Whether you’re sharing them with friends or indulging yourself, the balance of tangy citrus and smooth sweetness is unforgettable. Dive in and enjoy the magic of making these beautiful macarons—you won’t regret it!