Lemon Curd

1. 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.
2. Remove from heat and stir in the unsalted butter, cut into pieces, until fully melted and smooth.
3. Cover with plastic wrap pressed directly against the surface and refrigerate until chilled.

Lemon Curd Ganache

1. Melt the white chocolate in the microwave in 20–30 second intervals, stirring between each, until smooth and fully melted.
2. Heat the heavy cream in a small saucepan over medium heat (or in the microwave) until hot but not boiling.
3. Pour the warm cream over the melted chocolate, then add the lemon curd and vanilla extract. Stir until smooth and fully combined.
4. 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

1. In a food processor, pulse the almond flour and powdered sugar together until you get a fine, smooth mixture.
2. 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.
3. 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.
4. 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.
5. Let the shells rest for 30 to 45 minutes, or until they form a skin and you can touch them lightly without sticking.

Baking

1. Preheat your oven to 290–300°F (145–150°C) for at least 20 minutes.
2. Bake one tray at a time for 14 to 15 minutes without opening the oven door.
3. Let the shells cool completely before removing them from the baking mats.

Assembling

1. Once the shells have cooled, fill a piping bag with the lemon ganache and pipe a ring onto one shell.
2. Add a small dollop of lemon curd in the center using a smaller piping bag.
3. Top with another shell and gently press to sandwich.
4. 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.