Lemon Curd for Macarons

cookpad.japan
cookpad.japan @cookpad_jp

Using the lemon macaron filling recipe from Pierre Herme's book "Macaron" as reference, I came up with a sweet and sour version using less sugar and lemon juice. Mr. Herme's "Macaron" book is an indispensable macaron bible!

Use the freshest eggs you can find.
While using the double boiler, be absolutely sure to keep mixing with the whisk. (Be careful not to let the egg turn into scrambled eggs.) It will take a while for it to get to a loose custard-like consistency. So, slowly mix well over low heat. Recipe by yukoz1

Lemon Curd for Macarons

Using the lemon macaron filling recipe from Pierre Herme's book "Macaron" as reference, I came up with a sweet and sour version using less sugar and lemon juice. Mr. Herme's "Macaron" book is an indispensable macaron bible!

Use the freshest eggs you can find.
While using the double boiler, be absolutely sure to keep mixing with the whisk. (Be careful not to let the egg turn into scrambled eggs.) It will take a while for it to get to a loose custard-like consistency. So, slowly mix well over low heat. Recipe by yukoz1

Edit recipe
See report
Share
Share

Ingredients

12 servings
  1. 46 gramsEgg
  2. 44 gramsGranulated sugar
  3. 26 gramsLemon juice
  4. 1 1/2 gramsLemon zest
  5. 65 gramsUnsalted butter
  6. 20 grams※ Almond flour (if using as a macaron filling)

Cooking Instructions

  1. 1

    Assemble the ingredients. Bring the butter to room temperature.

  2. 2

    Put the sugar and lemon zest in a bowl and rub together with your hands to mix.

  3. 3

    Put the egg, lemon juice, and sugar in a heatproof bowl and mix. Put on a double boiler and continue mixing with a whisk.

  4. 4

    When it becomes just a bit softer than custard (about 83℃), remove from the heat and continue mixing.

  5. 5

    Keep mixing until it reaches about 60℃ (140℉), then add the butter one tablespoon at a time. Mix with an electric mixer as you go.

  6. 6

    Keep mixing for about 5 more minutes, then you're done. Transfer to an airtight container, wrap with plastic wrap, and let cool. When cooled, store in the refrigerator overnight.

  7. 7

    If using for a macaron filling, add the almond flour the next day, then fill the macarons.

  8. 8

    Use it to fill lemon-flavored macarons!

  9. 9
Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
cookpad.japan
cookpad.japan @cookpad_jp
on
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more

Comments

Similar Recipes