Lemon Curd Macaron Filling

Lemon Curd Macaron Filling
Photo by Colin Clark


  • ¼ tsp. pure vanilla extract
  • 1 large egg yolk
  • 3 large eggs
  • ½ cup granulated sugar
  • 1/8 tsp. kosher salt
  • 1-½ oz. (3 Tbs.) unsalted butter
  • ½ cup fresh lemon juice

In a 3-quart nonreactive saucepan, heat the lemon juice and butter over medium-high heat until just under a boil. In a medium heatproof bowl, whisk the eggs and egg yolk and then slowly whisk in the sugar until combined. Gradually whisk the hot lemon juice mixture into the sugar and eggs. Retur...

View full recipe at Fine Cooking


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