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Lemon Bar Crumble Macs

This recipe has a combo of Lemon Curd and our famous Lemon Crumble.


For Lemon Curd:

  • 6 large egg yolks
  • 3/4 cup lemon juice, fresh (120 ml)
  • 3/4 cup granulated sugar (150 grams)
  • 1/8 tsp. salt
  • 1/2 cup unsalted butter (about 113 grams)
  • 2 Tbls. lemon zest (zest from one lemon)

For Lemon Bar Crumble:

  • 1 cup butter slightly softened
  • 1 cup powdered sugar
  • 2 cups flour
  • 1/4 tsp. salt


For Lemon Curd:

  • In saucepan, whisk together egg yokes, sugar, lemon juice and salt.
  • Place pan on medium-low heat on stove top. Once it begins to warm, add butter and lemon zest.
  • Stir constantly while the curd heats. DO NOT LET IT BOIL. Cook it until it is thick enough to coast the back of a spoon. Temperature will be in the 160-degree range. Place your thermometer in the pan at the beginning and keep an eye on it.
  • Remove from heat and strain through a wire mesh strainer. Make sure you're straining into a bowl that can tolerate the heat.
  • Cover the surface with plastic wrap, pushing the wrap to seal the top, so a film doesn't form. Allow to cool completely before placing it in the refrigerator.
  • This curd will makek enough for four-plus macarons.

For the Lemon Crumble:

  • Place all ingredients for the Lemon Crumble in a food processor, and pulse until combined. There are two ways to bake this: either sprinkle onto a parchment-lined baking sheet; or press into an ungreased 9 x 13 pan. Bake at 350 degrees for 20 minutes.
  • If you used the 9 x 13 pan method, crumble it up into smaller pieces after crumble cools.

Assemble the Lemon Bar Crumble Mac:

  • Take the lemon shells and with the lemon buttercream, pipe a circle around the bottom shell, leaving a hollow well in the center.
  • Fill the inside of the well with a half-teaspoon of lemon curd, then add the crumble.
  • Place top shell on and store in an airtight container for 12 hours before serving. Before serving, dust lightly with powdered sugar.