INGREDIENTS
For the lemon curd:
Zest and juice of
2 lemons
200g caster sugar
55g unsalted butter, cubed
2 eggs, beaten
For the macarons:
1 batch of vanilla macaron mix
Zest of 1 lemon
1-2 drops of yellow food coloring
- For the lemon curd, combine the lemon juice and zest, sugar and butter in a pot over a low heat. Heat until the butter has melted.
- Whisk in the beaten egg and turn the heat to medium. Whisk continuously until it comes to a boil.
- Continue whisking until the mixture starts to thicken. Remove from the heat and allow to cool.
- For the macarons, make one batch of vanilla macaron mix (p.57), but replace the vanilla with the lemon zest.
- Once the mix is made, fold through 1-2 drops yellow food colouring. Pipe onto the tray and bake for 10-15 minutes. Set aside and allow to cool fully.
- Spoon the curd into a piping bag and snip a small hole in the end of the bag. Pipe a swirl of curd onto one of the macarons and sandwich together with another. Repeat until all are sandwiched.
Per macaron: 156kcals, 6.3g fat (2.3g saturated), 24.1g carbs (23.1g sugars), 2.5g protein, 0.7g fibre, 0.36g sodium
