These lemon macarons are bursting with fresh citrus flavor! With crisp French macaron shells, a smooth lemon ganache, and a tangy lemon curd heart, they’re the perfect treat for lemon lovers.
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Lemon macarons are a zesty twist on the classic French treat! With crisp, airy shells and a smooth lemon ganache filling plus a tangy lemon curd heart, these homemade French macarons are full of fresh citrus flavor.
Made using the French macaron method, the French macaron shells come out perfectly crunchy with just the right sweetness. The creamy lemon ganache and lemon curd center add a bright, tangy layer that lemon lovers will adore.
Perfect for any occasion, this easy lemon macarons recipe is a guaranteed hit—fresh, colorful, and full of flavor in every bite!
Why you'll love this recipe
Craving for more lemon recipes: Give these a try lemon mascarpone cupcakes, lemon muffins, lemon curd cake, lemon curd tart, and lemon mini bundt cake.
Ingredients You Need
Here’s what you need to make these lemon macarons with lemon curd filling:
- Sugar: You’ll need both granulated sugar and powdered sugar for the macaron shells.
- Almond flour: Use finely ground, blanched almond flour for smooth, perfect macaron shells.
- Eggs: Only the egg whites, at room temperature, are used for the meringue.
- White chocolate: Choose a good quality white chocolate with at least 30% cocoa butter for a creamy lemon ganache that’s not overly sweet.
- Heavy cream: Use full-fat cream (at least 30% fat) for a smooth and stable ganache.
- Lemon curd: Made with leftover egg yolks, sugar, lemon juice, lemon zest, and unsalted butter for a rich and tangy filling.
- Vanilla: A little vanilla extract adds a nice touch of flavor.
- Gel food coloring: A bit of yellow gel or powder food coloring helps give both the shells and the lemon ganache that sunny lemon look.
How To Make Lemon Macarons
These are just a few quick visual steps—don’t forget the full instructions and exact ingredient amounts are in the recipe card below!
Melt the white chocolate in the microwave or using a double boiler, then mix in the warm heavy cream, lemon curd, and a splash of vanilla extract.
Cover with plastic wrap touching the surface and place in the fridge to chill, or let it set at room temperature until firm.
Using a fine mesh sieve or food processor, combine the almond flour and powdered sugar to get a smooth, fine almond flour mixture.
Place the large egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until the mixture turns foamy.
Slowly add the granulated sugar while the mixer runs, then increase to medium high speed and whip until you get stiff peaks. Add a drop of yellow gel food coloring and mix again for a smooth consistency.
Add the dry ingredients all at once into the meringue. Fold gently with a spatula, making sure to scrape the bottom of the bowl, until you get a soft macaron batter that forms a ribbon when you lift the spatula.
Transfer the batter to a piping bag fitted with a 10 mm round tip. Pipe small circles onto a baking sheet lined with parchment paper or silicone baking mats.
Tap the tray gently on the counter to release air bubbles, then let the shells rest for about 45 minutes until they form a skin and you can touch them without the batter sticking.
>> For perfectly round shells: Use a macaron mat or print out my macaron template.
Preheat the oven to 290–300°F (145–150°C) for at least 20 minutes. Bake one tray at a time for 14 to 15 minutes, or until the macaron shells are fully cooked and can be gently lifted off the baking mats or parchment paper.
Place the cooled lemon ganache in a piping bag fitted with a small round tip. Pipe a ring of ganache onto one shell, leaving a small space in the center. Then, fill the center with a bit of lemon curd using another piping bag. Gently press a second shell on top to close the macaron.
Tips for this recipe
Variations & Substitutions
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Feel free to leave a rating and a comment below—I’d love to hear what you think. Happy baking!
Lemon Macarons
- Total Time: 1 hour 15 minutes
- Yield: 30 macarons
Description
Lemon macarons recipe made with French meringue, crisp yellow shells, a creamy white chocolate lemon ganache, and a homemade lemon curd center.
This recipe makes about 25–30 lemon curd macarons.
Ingredients
Yellow Macaron Shells
- 100 g egg whites - at room temperature (about 3 large egg whites)
- 125 g (1 ¼ cups) almond flour - blanched
- 125 g (1 cup) powdered sugar
- 125 g (⅔ cup) granulated sugar
- Yellow gel food coloring
Lemon Curd
- 3 egg yolks
- 70 g (⅓ cup) granulated sugar
- 40 ml (2 ½ tbsp) fresh lemon juice
- Zest of 1 lemon
- 50 g (3 ½ tbsp) unsalted butter
Lemon Ganache
- 200 g (7 oz) white chocolate
- 80 g (⅓ cup) lemon curd
- 45 g (3 tbsp) heavy cream
- ½ tsp vanilla extract
Instructions
Lemon Curd
- In a saucepan over medium heat, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Cook, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the unsalted butter, cut into pieces, until fully melted and smooth.
- Cover with plastic wrap pressed directly against the surface and refrigerate until chilled.
Lemon Curd Ganache
- Melt the white chocolate in the microwave in 20–30 second intervals, stirring between each, until smooth and fully melted.
- Heat the heavy cream in a small saucepan over medium heat (or in the microwave) until hot but not boiling.
- Pour the warm cream over the melted chocolate, then add the lemon curd and vanilla extract. Stir until smooth and fully combined.
- Cover with plastic wrap touching the surface and let the ganache set at room temperature or place in the fridge to firm up.
Yellow Macaron Shells
- In a food processor, pulse the almond flour and powdered sugar together until you get a fine, smooth mixture.
- In the bowl of a stand mixer, beat the egg whites on medium-low speed until foamy.
While mixing, gradually add the granulated sugar, about one tablespoon every 30 seconds.
Once all the sugar is added, increase to medium-high speed and beat until you get a stiff peak meringue with a glossy finish.
Add a drop or two of yellow gel food coloring and mix briefly to combine. - Add the dry ingredients all at once into the meringue. Fold gently using a silicone spatula, scraping the bottom of the bowl, until the macaron batter flows in a smooth ribbon when lifted.
- Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto a baking sheet lined with parchment paper or silicone mats.
- Let the shells rest for 30 to 45 minutes, or until they form a skin and you can touch them lightly without sticking.
Baking
- Preheat your oven to 290–300°F (145–150°C) for at least 20 minutes.
- Bake one tray at a time for 14 to 15 minutes without opening the oven door.
- Let the shells cool completely before removing them from the baking mats.
Assembling
- Once the shells have cooled, fill a piping bag with the lemon ganache and pipe a ring onto one shell.
- Add a small dollop of lemon curd in the center using a smaller piping bag.
- Top with another shell and gently press to sandwich.
- Let the macarons rest for at least 2 hours (or overnight in the fridge) in an airtight container before serving to allow the flavors to develop.
Notes
Storage: Store your lemon macarons in an airtight container in the fridge for 3 to 5 days.
They can also be kept at room temperature for 1 to 2 days.
Macarons freeze really well—store them in a freezer-safe container for up to 1 to 2 months.
Tips:
- Let the shells dry completely before baking to get that perfect skin and smooth tops.
- For softer, melt-in-your-mouth macarons, let them rest in the fridge for 24 hours before serving.
- Always sift the almond flour and powdered sugar to avoid lumps in the batter.
- Use a kitchen scale for accurate measurements and perfect results every time.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: macarons, cookies
- Cuisine: French
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