For Lemon Curd:
Eggs (medium) 3 numbers
Sugar cup
Lemon juice cup
Lemon zest 2 tablespoons
Butter (unsalted and cut into chunks) cup
For Macaroons:
Almonds (powdered) 1 cup
Sugar (powdered) 2 cups
Lemon rind (grated) 1 tablespoon
Egg whites from 4 eggs
Sugar 2 tablespoons

Method of Preparation

To make the lemon curd, take a saucepan and whisk together the sugar, lemon juice, eggs, and zest. Boil the mixture over moderate heat, duly stirring all the while. Keep in simmer and whisk for 3 minutes.

Transfer the mixture to another bowl and add butter, one chunk at a time, duly whisking as you add every chunk of butter.

To make the macaroons, heat the oven initially and bring it to 275F. Beat egg whites in a bowl using an electric mixer till the mixture becomes frothy. Now add sugar to the egg mixture and beat until the mixture become firm.

Gently add the almond mixture into the egg whites. Keep ready baking sheets lined with oiled parchment paper. Make 1 inch mounds of mixture over baking sheet using spoon or pipe.

Keep 2 inches spacing between two mounds. Bake for 30 minutes or until firm. Switch off the oven and let the cookies get dry and cool. After removing cookies from the baking sheet, use lemon curd for sandwiching.