These Lemon Bar Macarons feature bright lemon-flavored macaron shells filled with a creamy lemon curd and topped with a small buttery shortbread crust center. The combination tastes just like a classic lemon bar—tart, rich, and utterly delightful. They’re a perfect treat for fans of lemon desserts and make an elegant bite-sized alternative to the traditional bar.
Table of Contents
- Lemon Macarons Using the Swiss Method
- What is a Bain-Marie?
- How to Create a Bain-Marie
- Helpful Tips
- Making the Lemon Curd Filling
- Additional Ways to Use Lemon Curd Filling
- How to Make the Shortbread Crust Layer
- Variations
- Storage
- More Lemon Desserts!
- Lemon Bar Macarons Recipe
Lemon Macarons Using the Swiss Method
These macarons are made with the Swiss meringue method, which gives a smooth, stable meringue. Heat the granulated sugar and egg whites together over a bain-marie (double boiler) and whisk constantly until the sugar dissolves and the mixture is frothy. Transfer to a mixer and whip on high until the meringue reaches stiff peaks.
Fold the sifted dry ingredients into the meringue until the batter reaches a thick, lava-like consistency suitable for piping. The Swiss method produces glossy shells with a tender interior and crisp exterior.
What is a Bain-Marie?
A bain-marie is a gentle heating technique used to cook or melt ingredients slowly and evenly. It’s ideal for tempering eggs, melting chocolate, or in this case, heating egg whites and sugar without curdling or overheating.
How to Create a Bain-Marie
Pour 1 to 1½ inches of water into a saucepan and bring it to a gentle simmer. Place a heatproof bowl larger than the saucepan mouth on top. The bowl’s bottom should not touch the water. Add ingredients and heat gently while whisking as required by your recipe.
Helpful Tips
If you’re new to macarons, review a detailed macaron post or guide before you begin. Key points to consider:
- Ingredients: Use sifted almond flour and powdered sugar for a smooth texture; measure ingredients accurately.
- Tools: A stand mixer, silicone mats or parchment, a large piping bag and round tip, and a fine mesh sieve are helpful to achieve consistent results.
- Technique: Practice the macaronage (folding) until the batter flows like thick lava. Rest shells until the surface is dry to the touch before baking to help form feet.
Humidity affects drying time—resting may take longer in humid climates. There are many online resources and tutorials that illustrate each step if you need extra guidance.
Making the Lemon Curd Filling
The lemon curd that sandwiches the shells is bright, creamy, and easy to make ahead. Prepare lemon zest and juice before you start to streamline the process.
Whisk constantly while cooking the curd to prevent curdling. It can take 8–10 minutes over low heat to thicken; if it’s not thickening, raise the heat slightly and continue whisking. For the smoothest texture, press the finished curd through a fine mesh sieve to remove any zest bits or lumps.
Cover the curd directly with plastic wrap and chill for at least 1 hour, or overnight for best flavor and texture. Store leftover curd in a tightly sealed jar in the refrigerator for up to a week.
Additional Ways to Use Lemon Curd Filling
If you have leftover lemon curd, it’s versatile and delicious in many applications:
- Cakes: Use as a filling between cake layers or as a bright center with buttercream borders.
- Cupcakes: Fill the centers and top with buttercream for a tangy surprise.
- Cheesecakes: Spoon curd over cheesecake for a citrusy finish.
- Scones & Muffins: Drizzle or dollop curd over scones or muffins for extra brightness.
- Ice Cream: Swirl into vanilla ice cream or use as a topping with shortbread crumbles.
- On Its Own: Enjoy a spoonful straight from the jar.
How to Make the Shortbread Crust Layer
Because the shortbread portion is small, a hand mixer works well. Beat the butter until soft and creamy, then add flour and powdered sugar and mix until combined. Pat the dough into a thin layer, about 1/8 inch thick, on a small baking sheet and bake at 350°F for 12–15 minutes.
Allow the shortbread to cool completely, then cut 1-inch circles with a small cutter or a large round piping tip. If you don’t have a cutter, break the shortbread into crumbs and sprinkle over the lemon curd for a similar texture.
Variations
If you prefer not to cut shortbread circles, crumble the baked shortbread and sprinkle the crumbs over the curd before assembling. Either approach adds a pleasant buttery crunch that complements the lemon curd and macaron shell.
Storage
Store fully assembled macarons in an airtight container in the freezer for up to 3–4 months. Let them come to room temperature for 10–15 minutes before serving.
If you prepare components ahead: macaron shells store well in an airtight container in the freezer (thawed 10–15 minutes before assembling); the lemon curd keeps in the refrigerator up to a week; and shortbread centers stay fresh at room temperature in an airtight container for 3–4 days.
More Lemon Desserts!
Easy Lemon Cream Pie
15 Easy Easter Dessert Recipes
Strawberry Shortbread Cookies
Lemon Cheesecake
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Lemon Bar Macarons
hr
hr 16mins
Ingredients
lemon macaron shells
- 1 cup Almond Flour, sifted
- 3/4 cup Powdered Sugar, sifted
- 3 Large Egg Whites
- 1/2 cup Granulated Sugar
- 1/2 tsp Lemon Extract
- 4-5 drops Yellow Food Coloring
shortbread crust centers
- 1/4 cup Unsalted Butter, room temperature
- 1/2 cup All-Purpose Flour
- 1/8 cup Powdered Sugar
lemon curd filling
- 6 tbsp Unsalted Butter, room temperature
- 1/2 cup Granulated Sugar
- 1/8 tsp Salt
- 1/2 cup Fresh Lemon Juice, 1-2 large lemons
- 2 tsp Lemon Zest, finely grated
- 2 large Egg Yolks
- 1 large Egg
Instructions
lemon macaron shells
- Clean and dry all mixing bowls and tools. Remove any grease with a little white vinegar if needed.
- Line two baking sheets with parchment or silicone mats and fit a large piping bag with a round tip. Weigh all ingredients for accuracy.
- Sift almond flour and powdered sugar twice and whisk to combine.
- Heat granulated sugar and egg whites over a bain-marie, whisking until the sugar dissolves and the mixture is frothy (about 5–6 minutes). Rub a bit between your fingers to ensure no sugar grittiness remains.
- Transfer to a stand mixer and whip on high. When soft peaks form, add lemon extract. As the meringue reaches medium peaks, add yellow food coloring, then continue to whip until stiff, glossy peaks (~10 minutes).
- Fold the sifted dry ingredients into the meringue until the batter flows like thick lava. Test by letting batter fall from the spatula in a ribbon; it should make a loose figure-8 without breaking.
- Pipe 1.5-inch rounds onto your prepared sheets. Bang the trays 3–4 times to release air, remove surface bubbles with a toothpick, and let shells rest 40 minutes in a cool, dry place until tops are dry to the touch.
- Preheat oven to 300°F and position the rack just above center. Bake one tray at a time for 16 minutes, rotating at 8 minutes. Cool 20–30 minutes; if still tacky, freeze 15–20 minutes. Store cooled shells in an airtight container in the freezer until assembly.
shortbread crust centers
- Preheat oven to 350°F and lightly grease a small baking sheet. Beat butter until soft and creamy (1–2 minutes).
- Mix in flour and powdered sugar on low speed until combined. Pat into a thin 1/8-inch layer on the sheet and bake 12–15 minutes. Cool completely, then cut 1-inch circles to yield about 20–22 centers. Reserve leftover crumbs for topping.
lemon curd filling
- Beat butter until smooth, then add granulated sugar, salt, lemon juice, and lemon zest. Mix in egg yolks and whole egg until combined.
- Transfer to a saucepan and cook over low heat, whisking constantly, until thickened (8–10 minutes). Remove from heat and strain through a fine mesh sieve into a bowl.
- Press plastic wrap directly onto the surface to prevent a skin from forming and chill at least 1 hour or overnight. Lemon curd will keep up to one week refrigerated in a sealed container.
Notes
- Prep time for the lemon curd is about 15 minutes plus 8–10 minutes cooking; chill at least 1 hour.
- Shortbread crust prep is about 10 minutes plus 12–15 minutes baking; cool completely before cutting.
Nutrition
Nutritional information is an estimate and may vary based on specific ingredients used.