Ingredients:
3 eggs
1 cup (7 ounces/200 grams) super fine granulated sugar
grated zest from 2 large lemons
½ cup lemon juice (about 2 lar ge lemons)
1 cup plus 2 tablespoons (2¼ sticks;
9 ounces/230 grams) chilled unsalted butter, preferably European-style

Method:
Beat together the eggs and the sugar with the electric mixer at high speed. You want your batter to double in volume and become ® fluffy.

Pour into a saucepan over medium heat, add the lemon zest and juice, and stir until the liquid evaporates and the mixture forms a compact batter. Pour into a shallow dish, cover with plastic wrap, and chill in the refrigerator.

Cut the cold butter into small pieces and beat at high speed, using the mixer’s wire whip attachment. When the butter starts to expand in volume and become ® fluffy, add the chilled lemon batter and whip again.

Lemon buttercream Macarons