You will need:
For the shells:
2 large eggs
60g ground almonds
110g confectioners' sugar (icing sugar)
20g castor sugar
Yellow food colouring
1 tablespoon of lemon juice
For the lemon curd:
50g turbinado sugar
1 teaspoon of cornstarch
Juice of two lemons
Good quality lemon curd is readily available in shops so don't think you have to make this part to succeed with the recipe. I totally cheated, but if you want to make your own here's how. In a mixing bowl beat the eggs, sugar and cornflour well. Add the lemon juice then heat the mixture gently in a pan for no more than 7 minutes while beating it continuously until it thickens. Allow the curd to cool then transfer to a fridge to chill before using it to sandwich the shells together.
As with the milk chocolate and vanilla macaroons we made last week, separate the white of the eggs at least 12 hours before you intend to start baking. You can keep them in the fridge, just allow them to come back to room temperature before you begin.
Preheat your oven to 150ºC (300ºF). Grind the ground almonds and confectioners' sugar in a blender until it is a fine mixture. Strain this through a sieve onto a baking tray. Bake the mix for 5 to seven minutes then remove from the oven and allow to cool.
Beat the egg whites in a mixing bowl using an electric hand whisk, when they start to form soft peaks add the castor sugar a little bit at a time. Stop mixing when the egg whites become a little stiff and glossy. Add the yellow food colouring and lemon juice and mix until an even colour is achieved.
Strain the cooled almond and sugar mix through a sieve onto the now yellow egg whites and fold in carefully with a silicone spatula. Fill a pastry bag with the mix and pipe out around 30 circles onto a prepared baking sheet, try to keep the circles uniform. Don't worry if you can't though, they'll still taste the same.
Now step away. Leave your perfect circles alone for at least an hour or until a crust forms on the surface. Once this happens cook the macaroon shells for 10 to 12 minutes. Remove from the oven and allow them to cool. Use a thin metal icing spatula to remove the shells from the baking parchment. If they stick pour a trickle of water between the paper and the baking tray to help ease them off.
Assemble the macaroons by spreading the lemon curd on one half of a shell and then sandwich with a matching shell. Chill for one hour before serving.