I haven’t baked macarons for a long time, mostly because they are just too sweet for my personal taste. I bought some fresh cute yellow lemons on my last trip to grocery store. They are perfect for making lemon custard.
Normally lemon custard requires a large amount of butter, which intimidates me a bit. So I experiment in my kitchen several times until I create this wonderful lemon custard recipe. It is sour and sweet, more sourness than sweetness of course, which neutralizes the overwhelming sweetness from macaron shells. The balance between lemon acidity and sugar is very fascinating. I think I going to stick to lemon filling macarons for a while. O(∩_∩)O~
2 fresh lemons
1/2 cup sugar
3 egg yolks
1 teaspoon gelatin powder
1 tablespoon butter
2 to 3 tablespoons water
Rinse the lemons, and pat dry with kitchen towel.
Cut each lemon into halves. Juice each piece with a citrus juicer
2 lemons yield about 1/3 cup plus 1 to 2 tablespoon lemon juice.
Light beat the egg yolks with a whisk
Fill a small bowl with water. Sprinkle gelatin powder on top.
Add lemon zest, butter, sugar and lemon juice to a medium sauce pan
Cook over medium low heat until butter melts and sugar dissolves.
Slowly add lemon mixture to the egg yolks while whisking.
Transfer lemon sauce back to the sauce pan. Add gelatin mixture.
Cook over medium low heat and keep stirring.
Lemon custard sauce will thicken. When it is thick enough to coat the back of a wooden spoon, remove from heat.
After lemon custard cools down, it can be used as filling between macaron cookies.
The extra lemon custard sauce can be refrigerated for up to 3 days. Microwave it for a few seconds and stir before using again.