I’m obsessed with these Lemon Bar Macarons, and I bet you will be too. They’re the perfect marriage of tangy lemon curd and delicate French cookies—crisp on the outside, chewy in the middle, with that bright, zippy filling that makes your taste buds dance. Even if you’ve never attempted macarons before, don’t worry. My step-by-step guide makes the process approachable, and the sunny yellow results are absolutely worth it. Ready to discover the secret to these little bites of sunshine?
Why You’ll Love these Lemon Bar Macarons
If you’ve ever found yourself torn between the tangy sweetness of a lemon bar and the delicate elegance of a French macaron, these lemon bar macarons are about to become your new obsession.
I’m talking about perfectly crisp shells with chewy centers, filled with the most luscious lemon curd you can imagine.
What makes these treats so special? The bright, zippy flavor that cuts through the sweetness, creating the perfect balance.
And can we talk about that gorgeous yellow color? It’s like sunshine on a plate. Plus, they’re surprisingly doable, even for macaron newbies.
What Ingredients are in Lemon Bar Macarons?
To create these delightful treats that perfectly blend French patisserie with classic lemon bars, you’ll need a carefully curated list of ingredients for both the macaron shells and the tangy lemon filling.
For the macaron shells:
- 180g confectioner’s sugar
- 108g almond flour
- 90g egg whites (room temperature)
- 45g granulated sugar
- 1 tsp lemon juice
- Lemon zest
- Yellow food coloring
For the lemon curd filling:
- 6 tbsp unsalted butter
- ½ cup granulated sugar
- ⅛ tsp salt
- ½ cup fresh lemon juice
- 2 tsp lemon zest
- 2 large egg yolks
The quality of your lemons really matters here, folks—organic ones tend to have more flavorful zest and juice that can take these macarons from good to oh-my-goodness amazing.
And those room temperature egg whites? Non-negotiable for achieving that perfect meringue structure.
How to Make these Lemon Bar Macarons
Step 1: Prepare the Dry Ingredients
Start by whisking your lemon zest with 108g almond flour and 180g confectioner’s sugar in a large bowl. This mixture creates the backbone of your macaron shells, with the zest infusing that lovely citrus aroma throughout.
Step 2: Sift the Mixture
Carefully sift the dry ingredients to remove any lumps. Sifting is non-negotiable here, folks—nobody wants a lumpy macaron when we’re aiming for that smooth, glossy top that makes people gasp when they see your creation.
Step 3: Whip the Meringue
In a separate bowl, whip 90g egg whites (remember, room temperature!) gradually adding 45g granulated sugar until stiff peaks form. The meringue should be glossy and hold its shape when you lift the beaters—it’s the foundation of that magical macaron texture we’re after.
Step 4: Add Flavor and Color
Gently fold in 1 tsp lemon juice and a few drops of yellow food coloring to your meringue. The color should be slightly stronger than your desired end result, as it will fade slightly during baking.
Step 5: Combine Wet and Dry Mixtures
Fold the dry ingredients into the meringue using the figure-eight motion until the batter flows like lava. Too little folding and your shells will crack; too much and they’ll spread like pancakes—finding that sweet spot takes practice, but it’s worth it.
Step 6: Pipe and Rest the Shells
Pipe the batter onto parchment-lined baking sheets, then tap the sheets firmly against the counter to remove air bubbles. Let the shells rest for 30-45 minutes until they form a skin—you should be able to touch them without batter sticking to your finger.
Step 7: Bake the Macaron Shells
Bake at 325°F for 15-20 minutes until the shells are set and have developed “feet” at the bottom. They should lift cleanly off the parchment when completely cooled—patience is key here, my friends.
Step 8: Prepare the Lemon Filling
While shells cool, make your lemon filling by whisking 6 tbsp unsalted butter, ½ cup granulated sugar, ⅛ tsp salt, ½ cup fresh lemon juice, 2 tsp lemon zest, and 2 large egg yolks over low heat.
Stir constantly until the mixture thickens enough to coat the back of a spoon—this luscious curd is what transforms these from ordinary macarons to lemon bar inspired delights. For professional results that rival bakery-quality macarons, a high-end stand mixer will give you the precise control needed for that perfect meringue consistency.
What to Serve with Lemon Bar Macarons
These bright, citrusy treats deserve some thoughtful companions! I love pairing lemon bar macarons with a mug of Earl Grey tea—the bergamot notes complement the lemon perfectly.
For something cooler, try a glass of prosecco or a light elderflower spritzer that won’t overwhelm their delicate flavor.
Fresh berries—particularly raspberries or blueberries—make a gorgeous accompaniment, adding a pop of color and complementary tartness.
For a more substantial afternoon tea situation, arrange these beauties alongside cucumber sandwiches or savory scones for that sweet-savory balance that keeps everyone coming back for more.
These elegant little cookies work beautifully as the star of a dessert platter or as the sweet finale to a brunch gathering.
Lemon Bar Macarons Substitutions and Variations
- Decoration Ideas: Press a tiny candied lemon slice on top, dust with yellow sanding sugar, or drizzle with white chocolate for a fancy finish.
- Color Fun: Skip the food coloring for a natural look, or try ombré effects by dividing batter and using varying amounts of color.
Leftovers and Storage for these Lemon Bar Macarons
These delicate treats actually improve with a little time in the fridge! Store assembled macarons in an airtight container in the refrigerator for 3-5 days, where the shells will soften slightly and flavors will meld beautifully.
For longer storage, these macarons freeze remarkably well—up to 3 months in a freezer-safe container with parchment between layers.
To enjoy from frozen, thaw in the refrigerator overnight rather than at room temperature to prevent condensation that could make the shells soggy.
The lemon filling tends to soften the shells over time (which many macaron lovers prefer!), but if you want to maintain maximum crispness, consider storing unfilled shells separately and assembling just before serving.
Final Thoughts
These lemon bar macarons truly offer the best of both worlds—the sophisticated elegance of a French macaron paired with the bright, nostalgic flavor of classic lemon bars.
The delicate almond shells provide the perfect canvas for that silky, tangy lemon filling that somehow manages to taste like sunshine.
They’re impressive enough for special occasions or holiday gatherings when you want to showcase your baking skills, but simple enough that you might find yourself making them on a random weekend just because.
In the end, these little treats remind us that sometimes the most delightful desserts come from blending beloved classics in unexpected ways.