Summer is finally here! And boy did it bring the heat! It’s been a scorcher the last week and I’m just trying to stay as cool as a cucumber over here. 😎 But hey, at least I can work on my tan now! And also explore some new macaron flavors, like these strawberry lemonade macarons!
Of course one of the biggest perks of summer is the huge supply of fresh produce. Hellooo farmer’s markets!! Time to stock up on berries and stone fruits. Speaking of berries, pick up a basket of ripe strawberries and make this super simple strawberry lemonade curd. It cooks up in a cinch and can be used in so many ways.
Clearly I chose to sandwich it as a macaron filling but feel free to switch it up and use in tarts or a spread for scones and toast. This curd has a tangy and sweet flavor, just like the pink lemonade you used to have as a kid (or maybe still have!).
Truth be told I actually made these macarons a little while back when my lemon tree was overflowing with bright yellow citrus. At the time I was trying to think of all the ways that I could incorporate lemons into everything, especially desserts. I had a curd on my mind already, but when I came across a good looking batch of strawberries inspiration struck! Why not combine the two? I’d never seen a strawberry lemon curd before but knew I could figure something out. Commence recipe testing. And what do you know, the third time was the charm!
Make a batch of my classic macaron recipe, adding in yellow or pink of whatever coloring you’d like. Once the curd is made it is best to refrigerate for a few hours or overnight so it can firm up and become the right consistency. Fill a piping bag with the curd and get to work filling the macarons.
Enjoy these bright, fruity, summery treats!
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Strawberry Lemonade Curd
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
Description
A tangy and sweet strawberry lemon curd. A perfect filing for macarons, tarts, or as a unique topping for scones and toast.
Ingredients
- 1/3 cup pureed strawberries
- 1/3 cup fresh lemon juice
- 2 TBS lemon zest
- 1 cup sugar
- 1/2 cup butter (diced)
- 6 egg yolks
Instructions
- Place all ingredients into a small pot. Cook over medium heat until thickened and mixture reaches 170-180ºF.
- Remove from heat and strain through a fine mesh sieve into a separate bowl.
- Place cling wrap onto surface of curd and refrigerate until cool and mixture has firmed up a bit.
As always, happy baking!
Tina Wehrmeister
Beautiful Court.
Roseann
Those look perfect! I don’t recall sampling those little beauties! Great job.