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Citrus Lemon Meringue Pie Macarons Recipe

Citrus Lemon Meringue Pie Macarons Recipe

Olivia Brooks
Citrus Lemon Meringue Pie Macarons Recipe features almond shells, fresh lemon juice, butter, and meringue cream for a bright, elegant dessert.
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Prep Time 45 minutes
Cook Time 18 minutes
Rest Time 30 minutes
Total Time 1 hour 33 minutes
Course Dessert
Cuisine American
Servings 20 macarons
Calories 120 kcal

Equipment

  • Kitchen scale (essential for accuracy)
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Fine mesh sieve
  • Rubber spatula
  • Piping bags
  • Round piping tip
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Oven thermometer
  • Saucepan
  • Whisk

Ingredients
  

For Macaron Shells:

  • 1 cup 100g almond flour
  • 1 cup 100g powdered sugar
  • 2 large egg whites room temperature
  • 1/4 cup 50g granulated sugar
  • 1/2 teaspoon vanilla extract
  • Yellow food coloring optional

For Lemon Curd:

  • 3 egg yolks
  • 1/2 cup 100g sugar
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 tablespoons butter

For Meringue Buttercream:

  • 2 egg whites
  • 1/2 cup 100g sugar
  • 1/2 cup 115g butter, softened
  • 1/2 teaspoon vanilla extract

Instructions
 

Step 1: Prepare the Dry Ingredients

  • Sift almond flour and powdered sugar together into a bowl. This step ensures smooth, lump-free macaron shells.

Step 2: Make the Meringue

  • Whip egg whites until foamy, then slowly add sugar. Continue beating until stiff, glossy peaks form.

Step 3: Macaronage

  • Gently fold the dry ingredients into the meringue using a spatula. The batter should flow slowly like lava when lifted.

Step 4: Pipe the Shells

  • Transfer the batter into a piping bag and pipe small, even circles onto lined baking sheets.

Step 5: Rest the Shells

  • Let the shells sit at room temperature for about 30 minutes until a thin skin forms on top.

Step 6: Bake

  • Bake at 150°C (300°F) for 15–18 minutes. Allow them to cool completely before removing.

Step 7: Make Lemon Curd

  • In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest. Cook on low heat until thick. Stir in butter and let it cool.

Step 8: Make Buttercream

  • Heat egg whites and sugar over a double boiler until dissolved, then whip until fluffy. Add butter gradually until smooth.

Step 9: Assemble

  • Pipe a ring of buttercream onto one shell, add lemon curd in the center, then sandwich with another shell.

Notes

  • Always measure ingredients by weight
  • Use room temperature egg whites
  • Sift dry ingredients thoroughly
  • Don’t overmix or undermix the batter
  • Tap trays to remove air bubbles
  • Let shells rest before baking
Keyword Citrus Lemon Meringue Pie Macarons Recipe