Lemon curd 2 egg yolks 1/3 cup granulated sugar 1/3 cup lemon juice 1/4 teaspoon salt 6 tablespoons unsalted butter Whisk all the ingredients except the butter until everything is blended well. Then at this point I would say, it’s better to put it in a pot over low fire and continue whisking until it thickens a bit. Then turn off the flame and continue whisking until it has a creamy texture. Then add the cubes of butter, one cube at a time, making sure that the previous cube is well bended. Keep it in the fridge overnight. Macarons 68 grams of egg whites (2 egg whites), aged 24hrs at room temperature 34 grams of granulated sugar 75 grams almonds flour 136 grams confectioner’s sugar lemon aroma extract Put in a food processor the almond flour and the confectioner’s sugar and process them until you can’t distinguish them. I don’t have a mixer so I whisked the egg whites by hand. I whisked the egg whites until they were no longer transparent. Then I gradually added the granulated sugar. I whisked until the egg white was firm. Then I gradually added the almond mixture and mixed very weel all the ingredients and added my lemon extract. Put your mixture into a pastry bag and pipe it out on a baking sheet. Don’t put the macarons so close as they will expand. Bang your tray over a table just to make sure that there is no air in them and to make them flat, and let them sit for a 30 minutes. To make sure that they are ready to go into the oven, gently touch the top with the tip of your finger , and if the surface is dry and not sticky, then it’s time to bake them! Bake them for 15 minutes at 150°C, or until they become golden and never open the oven. Don’t make my same mistake!!! Once they are ready, take them out of the oven and let them cool. Spread a bit of lemon curd on the flat side of the shells and sandwich with another shell. Trust me it’s much easier to make them than to write about them! Enjoy