These Lemon Bar Macarons feature bright lemon-flavored macaron shells sandwiched around a buttery shortbread crust center and a silky lemon curd. The combination tastes like a miniature lemon bar — tart, rich, and utterly irresistible for anyone who loves lemon desserts.
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
- How to Make the Shortbread Crust Layer
- Variations
- Storage
- More Lemon Desserts
- Lemon Bar Macarons Recipe
Lemon Macarons Using the Swiss Method
The Swiss method creates a stable, glossy meringue by gently heating the egg whites and sugar before whipping. It’s the same technique used for Swiss meringue buttercream, but without adding butter — the butter is saved for the lemon curd filling in this recipe.
Heat the granulated sugar and egg whites together over a bain-marie (double boiler), whisking constantly until the sugar dissolves and the mixture looks frothy. Transfer to a mixer and whip on high until stiff, glossy peaks form. Fold the sifted dry ingredients into the meringue until the batter reaches a slightly thick, lava-like consistency.
What is a Bain-Marie?
A bain-marie is a gentle heating method that cooks or melts ingredients slowly and evenly. It’s ideal for melting chocolate, cooking custards, or warming a sugar-and-egg-white mixture for meringue without overheating.
How to Create a Bain-Marie
Pour 1 to 1 1/2 inches of water into a saucepan and bring it to a simmer. Place a heatproof bowl over the saucepan so the bowl’s bottom does not touch the water. Add your ingredients and heat gently while stirring or whisking until the recipe’s required temperature or consistency is reached.
Helpful Tips
If you’re new to macarons, there are several things that make the process easier and more successful:
- Understand your ingredients. Use finely ground almond flour, sifted powdered sugar, aged egg whites, and quality granulated sugar for best results.
- Use the right tools. A stand mixer, piping bag with a round tip, silicone mats or parchment, a food scale, and fine sifter help a lot.
- Master macaronage. Fold the dry ingredients into the meringue until the batter flows like thick lava — it should form a ribbon and fall off the spatula without breaking.
- Rest before baking. Let piped shells rest 35–45 minutes in a cool, dry place until the surface is no longer sticky — this helps develop feet while baking.
- Humidity matters. Drying time varies with humidity; longer rest may be required in damp environments.
Making the Lemon Curd Filling
The lemon curd used to fill these macarons is straightforward and can be made ahead. It yields a bright, creamy filling that balances the sweet macaron shells and buttery shortbread center.
Prep zest and juice first. Having lemon zest and juice ready keeps the process smooth.
Whisk constantly. Cook the curd over low heat while whisking to prevent curdling. It typically thickens in 8–10 minutes; increase the heat slightly if it stalls.
Strain for smoothness. Press the finished curd through a mesh sieve to remove any lumps and stray zest.
Chill with plastic wrap. Press plastic wrap directly onto the curd surface to prevent a skin from forming, then chill at least 1 hour, preferably overnight.
Storage. Keep lemon curd in a tightly sealed jar in the refrigerator for up to a week.
Additional Ways to Use Lemon Curd Filling
Leftover lemon curd is versatile and delicious. Use it on or in:
- Cakes: Add a bright layer between vanilla cake layers and pipe buttercream borders around the curd.
- Cupcakes: Fill cupcake centers with curd before topping with buttercream.
- Cheesecakes: Spoon curd over the top for a citrus finish.
- Scones & Muffins: Drizzle over warm scones or muffins.
- Ice Cream: Swirl into vanilla or top scoops with cookie crumbs and curd.
- On its own: It’s perfect straight from a spoon.
How to Make the Shortbread Crust Layer
Make a small batch of shortbread to add a buttery crunch to the center of each macaron. A hand mixer is fine for this small quantity.
Mix softened unsalted butter with flour and powdered sugar, press into a thin layer (about 1/8 inch) on a small baking sheet, and bake at 350ºF for 12–15 minutes. Cool completely before cutting circles to fit inside the macarons.
If you don’t have a 1-inch cutter, you can break the baked shortbread into crumbs and sprinkle them over the lemon curd for a similar texture.
Variations
If you prefer not to cut shortbread circles, crumble the baked shortbread into fine crumbs and press or sprinkle them onto the lemon curd before assembling. Either way, each macaron delivers a pleasant buttery crunch alongside the creamy curd.
Storage
Store fully assembled macarons in an airtight container in the freezer for up to 3–4 months. Thaw at room temperature for 10–15 minutes before serving.
Macaron shells can be frozen in an airtight container after cooling; thaw briefly before assembling. Lemon curd keeps in the refrigerator in a sealed jar for up to a week. Shortbread centers store 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
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 mixing bowls and tools; remove any grease with a small amount of white vinegar on a paper towel.
- Line two baking sheets with parchment or silicone mats and fit a large piping bag with a round tip. Weigh all ingredients.
- Sift almond flour and powdered sugar together twice and whisk to combine.
- Heat granulated sugar and egg whites over a bain-marie, whisking until sugar dissolves and mixture is frothy (about 5–6 minutes). Test by rubbing a drop between fingers to confirm no sugar grit remains.
- Whip the hot mixture on high until soft peaks form, then add lemon extract. Continue whipping to stiff, glossy peaks (about 10 minutes), adding yellow food coloring when the meringue reaches medium peaks.
- Fold sifted dry ingredients into the meringue until the batter flows like thick lava and can form a ribbon.
- Pipe 1.5-inch circles, bang trays 3–4 times to release air bubbles, and remove any surface bubbles with a toothpick. Rest in a cool, dry place for 40 minutes until the tops are dry to the touch.
- Preheat oven to 300ºF and bake one tray at a time for 16 minutes, rotating halfway. Cool 20–30 minutes; if still slightly sticky, freeze 15–20 minutes. Store cooled shells in an airtight container in the freezer until assembly.
shortbread crust centers
- Preheat oven to 350ºF and lightly grease a small baking sheet.
- Beat butter until soft and creamy, then add flour and powdered sugar and mix until combined.
- Press into a thin layer (~1/8 inch) and bake 12–15 minutes. Cool completely, then cut roughly 20–22 1-inch circles. Reserve leftover shortbread as a topping if desired.
lemon curd filling
- Beat butter until smooth, then add granulated sugar, salt, lemon juice, and zest. Mix well, then add the egg yolks and whole egg and combine.
- Transfer to a saucepan and cook over low heat, whisking constantly, until thickened (about 8–10 minutes).
- Remove from heat, press through a fine mesh sieve, cover the surface with plastic wrap, and chill at least 1 hour or overnight. Lemon curd keeps up to a week refrigerated in a sealed container.
Notes
- Lemon curd prep is about 15 minutes plus 8–10 minutes cooking and a minimum 1 hour chill.
- Shortbread takes about 10 minutes to prep and 12–15 minutes to bake; cool completely before cutting.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.