Dreaming of lemon meringue pie in cute cookie form? This Citrus Lemon Meringue Pie Macarons recipe delivers sunny flavor bursts.
Tangy lemon curd meets fluffy torched meringue. Learn how to make Citrus Lemon Meringue Pie Macarons. Perfect fancy treat!
My Story With This Comforting Citrus Lemon Meringue Pie Macarons
My first Citrus Lemon Meringue Pie Macarons disaster filled my kitchen with tears. Practice made perfect. Took them to book club. Women fought over last one. Now daughter’s bridal shower request. These macarons make me baking hero. Sunshine in every bite.
Equipment List
- Stand mixer or hand mixer
- Food scale
- Piping bags
- Round piping tips
- Silpat mat or parchment
- Half sheet pans
- Kitchen torch
- Fine mesh sieve
- Offset spatula
- Small heavy saucepan
Recipe Overview
- Recipe Name: Citrus Lemon Meringue Pie Macarons
- Servings: 24 macarons
- Prep Time: 60 mins
- Cook Time: 40 mins
- Total Time: 4 hours (+ resting)
- Course: Dessert
- Cuisine: French-American
- Calories: 85 kcal per macaron
Ingredients for Citrus Lemon Meringue Pie Macarons
Macaron Shells:
- 100g almond flour
- 100g powdered sugar
- 75g egg whites (aged 24 hours)
- 100g granulated sugar
- ¼ tsp cream of tartar
- Yellow gel food color
Lemon Curd:
- ½ cup fresh lemon juice
- Zest of 2 lemons
- ½ cup sugar
- 2 egg yolks
- 2 tbsp butter (cold, cubed)
Meringue:
- 2 egg whites
- ½ cup sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
These ingredients for Citrus Lemon Meringue Pie Macarons create bakery perfection.
Instructions for Citrus Lemon Meringue Pie Macarons
1. Age the Egg Whites
Separate eggs 24 hours ahead. Store whites in fridge. Bring to room temp before mixing. Aging prevents flat macarons. Clean bowls essential. No fat touches whites.
2. Sift Dry Ingredients
Pulse almond flour, powdered sugar in processor. Sift through fine mesh. Discard big lumps. Mix with 25g egg whites. Forms smooth paste. Set aside for shells.
3. Make Italian Meringue
Heat 100g sugar, 25g water to 240°F. Whip 50g egg whites, cream of tartar to soft peaks. Slowly pour hot syrup in steady stream. Whip glossy stiff peaks. Lemon extract optional.
4. Macaronage Process
Fold meringue into almond paste. Use spatula. Fold until ribbon stage. Thick lava texture. Add yellow color. Do not overmix. Batter flows like honey.
5. Pipe Macaron Shells
Fill piping bag with round tip. Pipe 1½-inch circles on silpat. Tap trays hard on counter. Pop bubbles with toothpick. Rest 30-60 minutes. Surface dries.
6. Bake Perfect Shells
Preheat oven 300°F. Bake one sheet at time. 15-18 minutes. Feet form, tops smooth. Cool completely. Peel off carefully. Perfect ruffles make you smile.
7. Cook Lemon Curd
Whisk juice, zest, sugar, yolks in saucepan. Cook medium heat. Stir constantly. Thickens at 170°F. Remove from heat. Whisk in cold butter. Strain. Chill 2 hours.
8. Whip Swiss Meringue
Heat egg whites, sugar over simmering water. Whisk to 160°F. Whip stiff glossy peaks. Add vanilla. Pipe small meringue dollops. Torch golden brown. Magic happens.
9. Assemble Macarons
Pair same-size shells. Pipe meringue ring on bottom shell. Fill center with lemon curd. Top with second shell. Press gently. Refrigerate 24 hours. Flavors mature.
Cooking Tips and Simple Recipe Variations
- Weigh everything in grams. Volume measuring fails.
- Oven thermometer essential. Macarons hate heat swings.
- Humidity kills macarons. Dry days best.
- French meringue easier for beginners.
- Orange curd variation swaps lemon.
- Add lemon zest to shells for punch.
- White chocolate ganache alternative filling.
- Freeze assembled macarons up to 1 month.
Little History Behind This Comfort Food
Macarons came from Italy to France. Catherine de’ Medici brought them. Lemon meringue pie is American classic. This fusion combines both.
Patisseries charge $4 each. Make 48 for party price. French elegance, Southern comfort.
What to Serve With This Dish
Fresh berries complement citrus. Shortbread cookies balance sweetness. Lemon pound cake slices. Mint tea cleanses palate.
Champagne makes fancy. Coffee cuts richness. Fruit salad refreshes.
Occasion or Event Ideas
Bridal shower towers. Birthday celebrations. Tea parties. Mother’s Day brunch. Holiday cookie exchanges. Anniversary desserts. Garden parties. Wedding favors.
Storage and Reheating Tips
- Assemble, then fridge 24 hours minimum.
- Airtight container up to 5 days chilled.
- Freeze un-filled shells 1 month.
- Thaw shells room temp before filling.
- Do not microwave. Ruins texture.
- Torch meringue before serving.
Nutrition Information
| Nutrient | Amount per Macaron |
|---|---|
| Calories | 85 kcal |
| Carbohydrates | 14g |
| Fat | 3g |
| Protein | 2g |
| Sugar | 13g |
| Sodium | 10mg |
| Vitamin C | 4% DV |
| Fiber | 1g |
*Approximate per macaron values.
Is This Dish Good for You?
Citrus Lemon Meringue Pie Macarons treat your tastebuds. Lemons pack vitamin C boost. Almond flour adds healthy fats. Egg whites provide protein.
Sugar makes special occasion food. Small size controls portions. Enjoy two and skip candy bar.
Citrus Lemon Meringue Pie Macarons Recipe
Ingredients
- 100 g almond flour
- 100 g powdered sugar
- 75 g egg whites aged 24 hours
- 100 g granulated sugar
- ¼ tsp cream of tartar
- Yellow gel food color
- ½ cup fresh lemon juice
- Zest of 2 lemons
- ½ cup sugar
- 2 egg yolks
- 2 tbsp butter cold, cubed
- 2 egg whites
- ½ cup sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Instructions
Age the Egg Whites
- Separate eggs 24 hours ahead. Store whites in fridge. Bring to room temp before mixing. Aging prevents flat macarons. Clean bowls essential. No fat touches whites.
Sift Dry Ingredients
- Pulse almond flour, powdered sugar in processor. Sift through fine mesh. Discard big lumps. Mix with 25g egg whites. Forms smooth paste. Set aside for shells.
Make Italian Meringue
- Heat 100g sugar, 25g water to 240°F. Whip 50g egg whites, cream of tartar to soft peaks. Slowly pour hot syrup in steady stream. Whip glossy stiff peaks. Lemon extract optional.
Macaronage Process
- Fold meringue into almond paste. Use spatula. Fold until ribbon stage. Thick lava texture. Add yellow color. Do not overmix. Batter flows like honey.
Pipe Macaron Shells
- Fill piping bag with round tip. Pipe 1½-inch circles on silpat. Tap trays hard on counter. Pop bubbles with toothpick. Rest 30-60 minutes. Surface dries.
Bake Perfect Shells
- Preheat oven 300°F. Bake one sheet at time. 15-18 minutes. Feet form, tops smooth. Cool completely. Peel off carefully. Perfect ruffles make you smile.
Cook Lemon Curd
- Whisk juice, zest, sugar, yolks in saucepan. Cook medium heat. Stir constantly. Thickens at 170°F. Remove from heat. Whisk in cold butter. Strain. Chill 2 hours.
Whip Swiss Meringue
- Heat egg whites, sugar over simmering water. Whisk to 160°F. Whip stiff glossy peaks. Add vanilla. Pipe small meringue dollops. Torch golden brown. Magic happens.
Assemble Macarons
- Pair same-size shells. Pipe meringue ring on bottom shell. Fill center with lemon curd. Top with second shell. Press gently. Refrigerate 24 hours. Flavors mature.
Notes
- Weigh everything in grams. Volume measuring fails.
- Oven thermometer essential. Macarons hate heat swings.
- Humidity kills macarons. Dry days best.
- French meringue easier for beginners.
- Orange curd variation swaps lemon.
- Add lemon zest to shells for punch.
- White chocolate ganache alternative filling.
- Freeze assembled macarons up to 1 month
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FAQs about Citrus Lemon Meringue Pie Macarons
Why did my macaron shells crack?
Oven too hot or no rest time. Rest 45 minutes until dry touch. Lower temp to 285°F. Single rack middle position. Perfect feet guaranteed.
How to make lemon curd less tart?
Add 2 tbsp sweetened condensed milk. Balances acid perfectly. Extra creamy texture too. Still bright lemon flavor shines.
Can I skip kitchen torch for meringue?
Yes! Broil 30 seconds watching closely. Or use lighter carefully. Raw meringue safe too. Toasted adds drama.
Why no feet on my macarons?
Undermixed batter or old egg whites. Macaronage until figure 8 flows. Age whites 24-48 hours. Oven temp steady 300°F.
How far ahead can I make these macarons?
Shells freeze 1 month. Assemble 5 days ahead. Flavors peak day 2-3. Perfect make-ahead dessert.
Final Thoughts
Citrus Lemon Meringue Pie Macarons went from fear to favorite. Practice builds confidence. First perfect batch feels like Paris patisserie win. Gift boxes make friends happy. Try this weekend.
Share your ruffled feet photos below. What’s your dream flavor? Keep baking sunshine friends!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!