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Lemon macaron recipe by Edible Times

Marvelous Lemon Macarons

These macarons are infused with lemon at every turn! If you want to fill them with lemon curd and buttercream, use this classic, custard-like French buttercream recipe.

  • Total Time: 1 hour
  • Yield: 16-20 macarons 1x



Macaron shells

  • 180 grams of confectioner's sugar
  • 108 grams of almond flour or blanched almonds
  • 90 grams of fresh egg whites (absolutely no yolk)
  • 45 grams of granulated sugar
  • 1 teaspoon lemon juice
  • zest of one large lemon
  • yellow food coloring, plant-based recommended

Lemon Curd

  • 3 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • ¼ cup of fresh lemon juice 
  • zest of one lemon (at least a tablespoon)
  • 6 egg yolks (about 3 ounces)
  • 1 to 2 tablespoons limoncello


For the lemon curd

  1. Combine half of the butter, half of the sugar, lemon juice, and lemon zest in a medium saucepan and bring to a boil.
  2. Combine egg yolks with the remaining half of the sugar in a heat-proof bowl.
  3. When the lemon juice mixture boils, slowly drizzle it into the egg yolks while whisking continuously (this is called tempering).
  4. Return the mixture to the pot and continue cooking on medium-low to medium heat, stirring constantly, until it boils. Once large bubbles break the surface, remove the pan from the heat and whisk in the remaining butter.
  5. Strain the curd into a clean bowl through a mesh sieve to remove any curdled egg yolks. If using limoncello, add it now. Press plastic wrap on top, and chill.
  6. Keep curd refrigerated, but serve at room temperature. 

For the macaron shells

  1. In a large bowl, whisk lemon zest with almond flour and powdered sugar for a minute or so to release lemon flavor. Sift to remove large pieces of almond and lemon zest. If using whole or slivered almonds, grind them with powdered sugar until the mixture resembles sand. Stop to scrape the bottom of the bowl at least once. Add lemon zest, and pulse four or five times. Sift dry ingredients after grinding to remove lemon zest.
  2. Line two sheet pans with parchment paper or silicone baking mats.
  3. Combine the egg whites and granulated sugar in the bowl of a stand mixer with the whisk attachment, or use a mixing bowl and a hand mixer. Whip on high speed to a stiff meringue (resembles shaving cream, smooth and glossy with stiff peaks that only slightly curve over). Add the lemon juice, and whip on high speed for 30 seconds more to incorporate. Add food coloring now and whip to incorporate, if using.
  4. Add the dry ingredients and stir vigorously for a moment to combine.  Then, fold the batter by scraping around the sides of the bowl and up from the bottom and over the top. Fold until it ribbons off the spatula and becomes smooth, shiny, and flowing. Transfer to a piping bag (or large plastic bag) fitted with a small round pastry tip.
  5. Pipe the batter into circles onto baking mats or parchment paper. If your piped shells could use a little settling out, lightly tap the pans on the counter. 
  6. Let the piped batter rest on the counter for about 15 minutes. The shells will turn from shiny and sticky to smooth and dull.  You should be able to gently brush your finger over the top of the shells without causing an indentation.
  7. Bake at 300° F for 14 to 18 minutes, until the tops are hard, and do not pull away from the bottoms when very gently lifted. Rotate the pans halfway through baking, after 8 or 10 minutes.
  8. Cool completely before removing from the baking mat or parchment.
  9. Once the curd is cool, pipe or spoon a small amount in the middle of half the macaron shells, then top with another gently.  Store in the refrigerator for 24 hours before serving for a more intense flavor. Time spent together allows the lemony goodness of both elements bloom.


For Lemon French Buttercream

If you'd like to fill your lemon macarons with buttercream instead of curd - or even both! - use this French vanilla buttercream recipe, and whisk in two lemons worth of zest and a couple of tablespoons of Limoncello if you dare!

  • Author: Christina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Sweets, Recipes
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free


  • Serving Size: 1 Filled French Macaron
  • Calories: 116
  • Sugar: 12.7 g
  • Sodium: 10.2 mg
  • Fat: 3.9 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 14.1 g
  • Fiber: 0.3 g
  • Protein: 2 g
  • Cholesterol: 35.8 mg

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