Method

• Combine the butter, sugar, lemon juice and zest in a bowl. Place the mixture over a double boiler and melt the butter slowly.
• When the sugar has dissolved and all the butter in melted remove the bowl form the heat and temper in the eggs.
• Place the bowl back over the double boiler and whisk until thick and translucent. This will take about 25-30 minutes of whisking.
• Once thick and translucent remove the bowl form the heat and spoon the mixture into a clean bowl and cool with contact cover, use within a week.
• Place the lemon curd into a piping bag fitted with a plain nozzle and use to fill the macaroon shells.
• Alternatively bottle in sterilized jars and keep for months in a cool dark cupboard.

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