Name: Lemon Poppy Seed Macarons with Bright Lemon Curd Filling Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 1 ⅔ cup (200 grams) powdered sugar; 1 cup (110 grams) almond flour; 3 large (100 grams) egg whites; ¼ cup (50 grams) granulated sugar; ½ tablespoon poppy seeds; ⅓ cup plus 1 tablespoon (75 grams) granulated sugar; ¼ cup (48 grams) fresh squeezed lemon juice; 1 large (50 grams) egg; 1 large (15 grams) egg yolk; 6 tablespoons (90 grams) unsalted butter, cubed and softened; ¼ cup heavy whipping cream, cold

Jump to Recipe· 3.9 from 10 reviews

If you’re searching for a dessert that perfectly balances delicate texture and vibrant flavor, this Lemon Poppy Seed Macarons with Bright Lemon Curd Filling Recipe is absolutely for you. These French macarons boast crisp, airy shells flecked with crunchy poppy seeds paired with a luscious, tangy lemon curd whipped to light perfection. Each bite is a delightful dance of sweet and tart, with the poppy seeds adding a subtle nuttiness that keeps you coming back for more. Trust me, once you try these, they will quickly become your new favorite indulgence to share and savor.

Ingredients You’ll Need

The image shows various ingredients in clear glass bowls and a small brown bowl, arranged neatly on a white marbled surface. There is a large bowl of white powdered sugar at the top left and a large bowl of light brown almond flour to its right. Below the almond flour, there is a small bowl of white cream and to its left, a small bowl of white sugar. Below those, a small bowl holds two pale yellow butter pieces. To the right of the butter, a medium bowl contains clear egg whites with a few yellowish bits. Below the powdered sugar, there is a white egg in a small brown bowl and to the left of the egg, a whole yellow lemon. A small bowl of black poppy seeds is placed next to the lemon and egg whites. The arrangement is clean and well-organized on the smooth white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Though these macarons look impressive, the ingredient list is refreshingly simple. Each ingredient plays a key role, whether it’s building the perfect airy shell, providing a bright citrus punch, or ensuring creamy smoothness in the filling.

Powdered sugar (1 ⅔ cup/200 grams): Essential for the sweetness and smooth texture of the macaron shells.
Almond flour (1 cup/110 grams): Gives the shells that characteristic nutty flavor and delicate crumb.
Egg whites (3 large/100 grams): Whipped into a meringue that creates those iconic airy, crisp macaron shells.
Granulated sugar (¼ cup/50 grams, plus ⅓ cup + 1 tbsp for filling): Sweetens both the shells and the lemon curd filling perfectly.
Poppy seeds (½ tablespoon): Adds a delightful crunch and subtle earthiness to the shells.
Lemon juice (¼ cup/48 grams, fresh squeezed): The star ingredient in the filling, bringing bright, zesty flavor to the whipped curd.
Egg (1 large/50 grams) and egg yolk (1 large/15 grams): Thickens and enriches the lemon curd filling.
Unsalted butter (6 tablespoons/90 grams, cubed and softened): Adds richness and creaminess to the curd.
Heavy whipping cream (¼ cup, cold): Whipped and folded into the lemon curd to create a light, fluffy filling.

How to Make Lemon Poppy Seed Macarons with Bright Lemon Curd Filling Recipe

Step 1: Prepare the Macaron Shells

Begin by lining your baking sheet with a silicone mat, which is perfect for helping macarons form evenly and peel off easily. If you don’t have one, parchment paper will do in a pinch. Next, pulse together powdered sugar and almond flour in a food processor until lump-free, then sift the mixture to ensure the finest, smoothest shells. Stir in the poppy seeds gently.

Step 2: Make the French Meringue

Whip your egg whites low at first until frothy, then gradually add granulated sugar while increasing speed to achieve stiff peaks. This step is crucial; stiff peaks mean your shells will hold their shape. If you’re feeling fancy, add a drop or two of yellow food coloring, but be cautious not to change the meringue’s texture.

Step 3: Combine Dry Ingredients with Meringue (Macaronage)

Gently fold the meringue into the almond-flour mixture using a silicone spatula in a figure-eight motion. You’ll want a batter that flows smoothly but isn’t runny—perfectly smooth without breaking apart. Test your batter by piping some onto the mat; it should spread slightly and level out without running away.

Step 4: Pipe and Rest the Shells

Pipe rounds approximately one inch in diameter onto your prepared baking sheet. Tap the sheet firmly to release air bubbles and pop any stubborn ones with a toothpick. The resting period is key—let these rest for about an hour until the tops feel dry to the touch; this forms the crucial skin for macarons.

Step 5: Bake the Macaron Shells

Bake your shells at 280°F for 15 minutes, rotating the tray every 5 minutes to ensure even baking. The shells should remain pale with no browning, and they should lift off the mat effortlessly once cooled. This tactile moment is as rewarding as tasting your finished macarons.

Step 6: Prepare the Bright Lemon Curd Filling

Whisk together sugar, fresh lemon juice, whole egg, and egg yolk in a heatproof bowl. Place this over simmering water, then add the softened butter cubes. Cook gently for about 15 minutes, whisking occasionally until the mixture thickens to the consistency of mayonnaise or reaches 180°F. Chill the curd, covered tightly with plastic wrap, to prevent a skin from forming.

Step 7: Whip and Fold the Filling

Whip cold heavy cream to stiff peaks and gently fold it into the cooled lemon curd for an irresistibly light and fluffy filling. Pipe this vibrant lemon cream onto half of your macaron shells, then sandwich with the remaining shells to complete your masterpiece.

How to Serve Lemon Poppy Seed Macarons with Bright Lemon Curd Filling Recipe

A white square dish holds a neat arrangement of twelve light cream-colored macarons speckled with black dots, each filled with a smooth pale yellow cream. The macarons are organized in three vertical rows: the left row has four, with one partially showing, the middle row has three, and the right row has five stacked close together. Two lemon slices, showing off their bright yellow peel and pale yellow inside dotted with tiny black specks, are placed horizontally in the top left and bottom center of the dish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a little extra sparkle, dust the finished macarons lightly with powdered sugar or finely zest some fresh lemon peel over them. A sprinkle of extra poppy seeds on top before baking also elevates their visual appeal and crunch.

Side Dishes

These bright and delicate treats pair wonderfully with a cup of Earl Grey tea whose bergamot notes complement the lemon beautifully. Alternatively, a glass of sparkling wine or a light lemon-infused cocktail makes a stunning match for parties.

Creative Ways to Present

Arrange your macarons on a tiered dessert stand for a chic display at celebrations or gift them in charming pastel boxes tied with a ribbon. For a playful twist, serve them alongside fresh berries or dollops of whipped cream to balance their tangy sweetness.

Make Ahead and Storage

Storing Leftovers

You can store these macarons in an airtight container in the refrigerator for up to three days. They actually taste even better the next day as the flavors meld, but be sure to bring them to room temperature before serving for the best texture.

Freezing

Freeze the fully assembled macarons by placing them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container. They keep well for up to one month. Thaw in the refrigerator overnight before enjoying.

Reheating

Macarons are best enjoyed fresh or at room temperature, so reheat gently by allowing them to sit out for 20 minutes to soften if chilled. Avoid microwaving as it can make the shells chewy and compromise their classic delicate texture.

FAQs

Can I make the lemon curd filling without eggs?

While eggs are traditional for thickening lemon curd, you can experiment with eggless lemon curd recipes using cornstarch or agar agar as thickeners. However, the texture and flavor may differ slightly from this classic Lemon Poppy Seed Macarons with Bright Lemon Curd Filling Recipe.

How do I prevent my macarons from cracking?

Cracking usually happens if there’s a sudden temperature change or if the macarons haven’t rested long enough to form a dry skin. Make sure to let them sit at room temperature until they’re no longer sticky to the touch before baking.

Can I use food coloring in this recipe?

Yes, you can lightly tint the macaron shells with yellow food coloring to enhance their sunny appearance. Just add it sparingly during the meringue stage so the batter doesn’t become too runny.

What causes hollow macarons?

Hollow shells are often a result of over-mixing the batter or not cooking the shells long enough. Achieving the right batter consistency and baking at the proper temperature are key to avoiding this issue.

Is it possible to make the macaron shells in advance?

Yes! You can bake the shells ahead of time and store them separately in an airtight container for up to three days before filling. This makes assembly quicker on the day you want to serve your macarons.

Final Thoughts

This Lemon Poppy Seed Macarons with Bright Lemon Curd Filling Recipe is a little labor of love that yields a stunning, unforgettable treat. I promise that once you make these and taste their harmonious blend of textures and flavors, they’ll become a staple in your dessert repertoire. Whether sharing them at a gathering or savoring a quiet moment with tea, these macarons are pure sunshine in every bite. So go ahead, give them a try—you’ll be so glad you did!