Strawberry Macaroons with Lemon curd Philadelphia
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  • Prep time 20 '
  • Total time 20 '


  • 2 large lemons (juice and zest of)
  • 2 large eggs
  • 175 g caster sugar
  • 115 g butter
  • 1 dessert spoon corn flour
  • 200 g Philadelphia Original
  • 30 strawberry macaroon cases


  • Whish the eggs in a small saucepan, add the lemon juice, zest, sugar, butter and corn flour. Allow to simmer while constantly whisking for 8-10 minutes until the mixture thickens. Don’t allow it to boil.
  • Once the mixture is thick, turn off the heat and allow to cool completely before folding into the Philadelphia.
  • Pour into a piping bag and pipe onto the bottom case of the macaroons, sandwich with the top and serve.


Nutritional Information

Typical values Per Serving
Energy 427.1 kj
Energy 102.0 kcal
Fat 6.8 g
Carb 9.6 g
Protein 1.4 g
Saturated fat 3.9 g
Salt 0.3 g
Dietary fibre 0.1 g
Sugars 9.0 g