Citrus Lemon Meringue Pie Macarons Recipe is bright, fresh and full of flavor. These macarons taste like tiny lemon pies. They have crisp shells and soft centers.
The filling is creamy and tangy. This Citrus Lemon Meringue Pie Macarons Recipe is perfect for parties.
If you love lemon desserts, you will enjoy this treat. Today, I will show you How to make Citrus Lemon Meringue Pie Macarons step by step.
My Experience With This Recipe
The first time I made these macarons, I felt nervous. Macarons can be tricky. But I followed each step slowly. The result was amazing. The shells were smooth and shiny. The lemon filling was fresh and creamy.
My family loved the sweet and tangy taste. The flavor reminded us of lemon meringue pie. Now, this Citrus Lemon Meringue Pie Macarons Recipe is one of my favorite desserts. I make it for special days and guests.
Recipe Card info
- Recipe Name: Citrus Lemon Meringue Pie Macarons
- Servings: 20 macarons
- Prep Time: 45 mins
- Cook Time: 18 mins
- Resting Time: 30 mins
- Total Time: 1 hour 33 mins
- Course: Dessert
- Cuisine: French
- Calories: 120 kcal per serving
Equipment List
- Kitchen scale
- Mixing bowls
- Electric mixer
- Fine sieve
- Silicone spatula
- Piping bags
- Round piping tip
- Baking tray
- Parchment paper
- Saucepan
Ingredients You Need for Citrus Lemon Meringue Pie Macarons
For the macaron shells:
- 1 cup (100g) almond flour
- 1 cup (120g) powdered sugar
- 2 large egg whites (room temperature)
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon cream of tartar
- Yellow food coloring (optional)
For the lemon filling:
- 1/3 cup (80ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1/3 cup (70g) granulated sugar
- 2 egg yolks
- 2 tablespoons butter
- 1/2 cup whipped cream
Instructions
- Sift the Dry Ingredients
Put almond flour and powdered sugar in a bowl. Sift them through a fine sieve. This removes lumps. Fine texture helps make smooth macaron shells. - Beat the Egg Whites
Place egg whites in a clean bowl. Add cream of tartar. Beat until foamy. Slowly add sugar while mixing. Beat until stiff peaks form. The mixture should look glossy. - Add Color and Fold
Add yellow food coloring if you like. Gently fold in the almond flour mixture. Use a spatula. Fold slowly until the batter flows like thick ribbon. - Pipe the Shells
Fill batter into a piping bag. Pipe small circles on parchment paper. Keep space between each one. Tap the tray gently to remove air bubbles. - Rest the Macarons
Let the piped shells sit at room temperature. Rest for 30 to 40 minutes. A thin skin will form on top. This step is very important. - Bake the Shells
Preheat oven to 150°C (300°F). Bake for 15 to 18 minutes. The shells should not brown. Let them cool fully before removing from paper. - Make the Lemon Filling
In a saucepan, mix lemon juice, zest, sugar and egg yolks. Cook on low heat. Stir constantly until thick. Remove from heat and add butter. Let it cool. - Add Whipped Cream
Once lemon mixture is cool, fold in whipped cream gently. This makes the filling light and creamy like lemon pie. - Assemble the Macarons
Match similar shell sizes together. Pipe lemon filling on one shell. Place another shell on top. Press gently to sandwich them. - Chill Before Serving
Place assembled macarons in fridge for 24 hours. This improves texture and flavor. Bring to room temperature before serving.
Recipe Tips
- Always use room temperature egg whites.
- Do not skip sifting dry ingredients.
- Clean bowl must be grease-free.
- Do not overmix the batter.
- Let macarons rest before baking.
- Use oven thermometer for correct temperature.
- Fill macarons after shells cool completely.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 15 g |
| Protein | 3 g |
| Fat | 6 g |
| Sugar | 13 g |
Serving Suggestions
Serve these macarons chilled but not cold. Place them on a pretty dessert plate. Add fresh lemon slices for decoration. You can also dust light powdered sugar on top.
These macarons taste great with tea or coffee. They are perfect for birthdays, weddings or afternoon snacks. The sweet and tangy flavor makes them very refreshing.
Best Sides To Serve With
These macarons pair well with fresh berries. Strawberries and raspberries taste amazing. You can also serve them with vanilla ice cream.
A cup of hot green tea works well too. Lemon iced tea is another great option. Light fruit salad makes a nice side. Keep flavors simple and fresh.
Storage and Reheating Tips
Store macarons in an airtight container. Keep them in the fridge for up to 4 days. Always let them come to room temperature before eating.
Do not microwave them. Heat can ruin the texture. You can freeze unfilled shells for one month. Thaw at room temperature before filling.
Citrus Lemon Meringue Pie Macarons Recipe
Ingredients
For the macaron shells:
- 1 cup 100g almond flour
- 1 cup 120g powdered sugar
- 2 large egg whites room temperature
- 1/4 cup 50g granulated sugar
- 1/4 teaspoon cream of tartar
- Yellow food coloring optional
For the lemon filling:
- 1/3 cup 80ml fresh lemon juice
- 1 tablespoon lemon zest
- 1/3 cup 70g granulated sugar
- 2 egg yolks
- 2 tablespoons butter
- 1/2 cup whipped cream
Instructions
Sift the Dry Ingredients
- Put almond flour and powdered sugar in a bowl. Sift them through a fine sieve. This removes lumps. Fine texture helps make smooth macaron shells.
Beat the Egg Whites
- Place egg whites in a clean bowl. Add cream of tartar. Beat until foamy. Slowly add sugar while mixing. Beat until stiff peaks form. The mixture should look glossy.
Add Color and Fold
- Add yellow food coloring if you like. Gently fold in the almond flour mixture. Use a spatula. Fold slowly until the batter flows like thick ribbon.
Pipe the Shells
- Fill batter into a piping bag. Pipe small circles on parchment paper. Keep space between each one. Tap the tray gently to remove air bubbles.
Rest the Macarons
- Let the piped shells sit at room temperature. Rest for 30 to 40 minutes. A thin skin will form on top. This step is very important.
Bake the Shells
- Preheat oven to 150°C (300°F). Bake for 15 to 18 minutes. The shells should not brown. Let them cool fully before removing from paper.
Make the Lemon Filling
- In a saucepan, mix lemon juice, zest, sugar,and egg yolks. Cook on low heat. Stir constantly until thick. Remove from heat and add butter. Let it cool.
Add Whipped Cream
- Once lemon mixture is cool, fold in whipped cream gently. This makes the filling light and creamy like lemon pie.
Assemble the Macarons
- Match similar shell sizes together. Pipe lemon filling on one shell. Place another shell on top. Press gently to sandwich them.
Chill Before Serving
- Place assembled macarons in fridge for 24 hours. This improves texture and flavor. Bring to room temperature before serving.
Notes
- Always use room temperature egg whites.
- Do not skip sifting dry ingredients.
- Clean bowl must be grease-free.
- Do not overmix the batter.
- Let macarons rest before baking.
- Use oven thermometer for correct temperature.
- Fill macarons after shells cool completely.
FAQs about Citrus Lemon Meringue Pie Macarons
- Why did my macarons crack on top?
Macarons crack if they do not rest enough. A dry skin must form before baking. Also check oven temperature. Too much heat can cause cracks. - Can I use bottled lemon juice?
Fresh lemon juice gives better flavor. Bottled juice may taste bitter. For best results in this Citrus Lemon Meringue Pie Macarons Recipe, use fresh lemons. - How long should macarons mature?
Macarons taste better after 24 hours in fridge. This resting time improves texture. The filling softens the shells perfectly. - Can beginners try this recipe?
Yes, beginners can try it. Follow steps slowly and measure carefully. Practice makes perfect when learning How to make Citrus Lemon Meringue Pie Macarons. - Why are my macarons hollow inside?
Hollow shells happen from overmixing or underbaking. Make sure batter is not too thin. Bake until shells feel firm on top.
Conclusion
Citrus Lemon Meringue Pie Macarons Recipe is bright, sweet and full of citrus flavor. They look fancy but are easy with practice.
The creamy lemon filling tastes like real lemon pie. The crisp shell and soft center are perfect together.
Now you know the Ingredients for Citrus Lemon Meringue Pie Macarons and every important step. Try this recipe at home and impress your family. Once you master it, you will feel proud. Happy baking!
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
