Lemon Meringue Pie Macarons – A Step-by-Step Guide You’ll Actually Use

Introduction – My First Lemon Meringue Macarons Attempt

The first time I made macarons, I thought I was signing up for a French pastry hazing ritual. My shells cracked like dry earth, the filling oozed, and the kitchen looked like it had survived a powdered sugar blizzard.

But here’s the truth: once you understand the macaronage technique and follow a solid step-by-step macaron tutorial, you can make easy lemon meringue macarons that look like they came out of a Paris shop window. You can even take it up a notch with Lemon Meringue Pie Macarons for a truly show-stopping treat.

This version? We’re fusing the tangy punch of lemon meringue pie with the elegance of a macaron—almond shells, silky lemon curd macarons filling, and a fluffy torched meringue crown.

Why You’ll Love Lemon Pie Macarons

• Classic dessert, new shape – Imagine your favorite pie reinvented as lemon dessert sandwich cookies.
  
• Looks like you bought them – These meringue-topped macarons have that “bakery window” shine.
  
• Bright, citrus flavor – Sweet almond meets zesty lemon.
  
• Make-ahead friendly – Shells actually taste better after a day or two.
  
• Portion control – Unless you eat six in a row (guilty).

Ingredient Guidance for Lemon Curd Macarons

Almond Flour

Go for a super-fine grind. Blanched almond flour gives you pale shells that let your gel food coloring pop.

Egg Whites

Slightly aged egg whites whip more consistently. Just cover and refrigerate overnight before using.

Sugar

Granulated for meringue stability, confectioners’ for the shell texture. No confectioners’? Blitz granulated with cornstarch in a blender.

Lemon Curd

Fresh lemon juice gives your citrus macaron recipe life. Bottled will do in emergencies, but the flavor won’t sing the same. Cornstarch helps prevent a runny filling.

Food Coloring

Gel colors are your friend—no extra liquid to ruin your batter.

Step-by-Step Macaron Tutorial – Easy Lemon Meringue Macarons Recipe

Step 1 – Prep & Sift

Measure everything by weight—macarons aren’t forgiving with guesswork. Sift almond flour and confectioners’ sugar together twice. This removes lumps and gives your lemon pie macarons a smooth, professional shell.

Step 2 – Whip the Meringue

In a squeaky-clean bowl, beat aged egg whites until foamy. Add cream of tartar, then gradually add granulated sugar. Whip until stiff, glossy peaks form—you should be able to hold the bowl upside down without drama.

Step 3 – Macaronage Technique

Fold your dry ingredients into the meringue with a spatula. Stop when the batter flows like slow lava and smooths out within 10 seconds. Overmix and your shells will be flat; undermix and they’ll be lumpy.

Step 4 – Pipe & Rest the Macaron Shells

Pipe the batter onto lined trays using a round tip. Tap the trays to knock out air bubbles. Let shells rest 30–60 minutes until they form a dry skin—this prevents cracks in the oven.

Step 5 – Bake & Make Lemon Curd

Bake shells at 300°F (150°C) for 15–18 minutes. While they cool, make the lemon curd macarons filling: cook lemon juice, zest, sugar, eggs, and cornstarch over medium-low heat, whisking until thick. Stir in butter and chill.

Step 6 – Fill, Top & Torch

Pipe lemon curd onto half the shells, top with the remaining shells, then add a swirl of meringue. Torch lightly until golden for that meringue-topped macarons finish. Store in the fridge 24 hours before serving—this “maturing” time makes them taste even better.

Substitutions for Lemon Buttercream Macarons & Curd Fillings

• Almond flour – No substitute worth using (trust me).
  
• Cream of tartar – Swap for lemon juice or vinegar.
  
• Fresh lemon juice – Bottled works, but expect a flavor downgrade.
  
• Cornstarch – Flour works for thickening curd in a pinch.

Common Macaronage Technique Mistakes to Avoid

Overmixing or Undermixing

Overmix → flat, hollow shells. Undermix → lumpy, cracked tops. Aim for a slow, lava-like flow when you lift the spatula.

Skipping the Resting Macaron Shells Stage

This is non-negotiable. That thin skin that forms during resting prevents cracks in the oven.

Overheating Lemon Curd

Medium-low heat, constant whisking. If it’s scrambling, it’s too hot.

Other Rookie Moves

• Baking on a humid day.
  
• Using a greasy bowl for meringue.

Serving Suggestions for Homemade Lemon Meringue Cookies

• With a hot cup of tea or espresso.
  
• On a dessert table—these are showstoppers.
  
• Paired with fresh berries and sparkling water for a light finish.

Macaron & Cookie-Related Recipes You’ll Love

If these lemon meringue macarons hit the spot, you’ll want to try a few more of my favorites:

• Fun and Colorful Cotton Candy Cookies – Sweet, fluffy, and just the right amount of whimsy.
  
• Chewy Pumpkin Snickerdoodle Cookies – Perfectly spiced and melt-in-your-mouth soft.
  
• Best Soft Batch Chocolate Chip Cookie – A bakery-style classic you can make at home.
  
• Gluten-Free Chocolate Chip Cookies – All the flavor, none of the gluten.

Storage Instructions for Easy Lemon Meringue Macarons Recipe

Refrigeration

Airtight container, up to 5 days.

Freezing

Shells or assembled macarons can be frozen up to 1 month. Thaw in fridge, bring to room temp before eating.

FAQ – Step-by-Step Macaron Tutorial for Lemon Pie Macarons

Conclusion – How to Make Lemon Macarons That Impress

With crisp shells, tart curd, and a cloud of meringue, these lemon meringue macarons are proof that homemade can outshine bakery-bought.

Master the macaronage technique, respect the resting time, and keep your fillings silky. Then bring a tray of these lemon pie macarons to your next gathering—and watch them vanish before the coffee’s poured.

Want more recipes like this? Check out my creations on Pinterest—it’s where I share all my best baking ideas and dessert experiments.

Lemon Meringue Pie Macarons – A Step-by-Step Guide You’ll Actually Use

Print Recipe

Crisp almond shells, silky lemon curd filling, and a fluffy torched meringue crown – the classic lemon meringue pie transformed into elegant macarons.

• Author: Emilio
• Prep Time: 45 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 30 minutes
• Yield: 20 macarons 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

• 150g super-fine blanched almond flour
• 150g confectioners’ sugar
• 120g aged egg whites
• 1/4 tsp cream of tartar
• 150g granulated sugar
• Yellow gel food coloring
• For the lemon curd: 120ml fresh lemon juice, zest of 2 lemons, 150g sugar, 3 large eggs, 1 tbsp cornstarch, 60g butter
• For the meringue topping: 2 egg whites, 100g sugar, pinch cream of tartar

Instructions

1. Measure all ingredients by weight. Sift almond flour and confectioners’ sugar together twice.
2. In a clean bowl, beat aged egg whites until foamy. Add cream of tartar, then gradually add granulated sugar. Whip to stiff, glossy peaks.
3. Fold dry ingredients into meringue until batter flows like slow lava and smooths out within 10 seconds.
4. Pipe onto lined trays. Tap to release air bubbles. Rest 30–60 minutes until shells form a dry skin.
5. Bake at 300°F (150°C) for 15–18 minutes. Cool completely.
6. For lemon curd: Cook lemon juice, zest, sugar, eggs, and cornstarch over medium-low heat, whisking until thick. Stir in butter. Chill.
7. Pipe lemon curd onto half the shells, top with remaining shells.
8. Make meringue topping: Beat egg whites with cream of tartar until soft peaks. Add sugar gradually, whip to stiff peaks. Pipe onto macarons and torch until golden.
9. Refrigerate 24 hours before serving for best flavor.

Notes

Resting the shells before baking is essential to prevent cracks. Use fresh lemon juice for the best flavor in the curd. Maturing the macarons for 24 hours improves texture and taste.

Nutrition

• Serving Size: 1 macaron
• Calories: 95
• Sugar: 12g
• Sodium: 10mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 10mg

Keywords: macarons, lemon meringue, lemon curd, French dessert, baking