Weigh out ingredients
You'll need powdered sugar, almond flour, granulated sugar, egg whites, and lemon zest.
Make the macaron shell batter
Make the meringue with the swiss method and sift the dry ingredients twice. Fold the dry ingredients into the meringue with a gentle macaronage technique until you can draw several figure eights without the batter breaking.
Pipe the macaron shells
Transfer the mixture to a piping bag and pipe at a perpendicular angle to fill in the circle template. Let the macarons rest for about 30-40 minutes, then bake!
Pair the macarons up. Pipe meringue around the edges of the bottom shells, then lemon curd in the centers. Press the paired shells on top.
Enjoy these lemon meringue pie inspired macarons!