Rustic Macarons made with Lemon Scented Seeds & Filled with Lemon Curd
Recipe type: Sweet, Dessert
Lemon curd:
*makes 3 small jars
  • 3 medium organic unwaxed lemons
  • 50g unsalted butter at room temperature, cut into cubes
  • 2 large free-range eggs
  • 225g granulated sugar
*Makes about 10 double macarons
  • 2 tbsp organic sunflower seeds
  • 2 tbsp organic pumpkin seeds
  • 3 tbsp sliced almonds
  • 3 tbsp oats flakes
  • 1 organic unwaxed lemon
  • 1 egg
  • 3 tbsp of brown sugar
  • 4-5 tbsp cornflour starch
  • 1 tsp vanilla-flavoured baking powder
  • 50ml of organic sunflower oil
Lemon curd:
  1. Wash and grate the lemons rind. Squeeze them and put the lemon juice in a non-stick pot.
  2. Add the sugar and the butter and let it gently melt on low heat. Stir the mixture until it has completely melted.
  3. Beat the eggs in a bowl and stir them into the mixture.
  4. Keep the mixture on low heat and stir until all the ingredients are well combined and start to thicken but without boiling.
  5. Remove from the heat and pour it still warm into the jars. Close the lid and then turn them upside down to vacuum-sealed. The lemon curd can be kept in the fridge for about 5 to 6 days.
  1. Mix the seeds, almonds and oats flakes together and then roast them well in a non-stick pan. When they are still hot put them in a food processor with the sugar and the grated lemon rind and blend them well until they are like coarse flour.
  2. In a bowl whisk the egg with the sunflower oil until it gets frothy. In a small bowl mix together the baking powder and the cornflour starch and add little by little to the mixture stirring well until it becomes a creamy paste with no lumps. It shouldn’t be too thick.
  3. Add the seeds flour to the paste and knead to make a ball. If the paste is too soft, add some more cornflour starch. Leave it in the fridge for 30 minutes.
  4. Cover a baking tray with some parchment paper. Take the paste from the fridge. Using a spoon make some little balls without pressing too much (they will get flattered once in the oven) and put them on the baking tray. Put the macarons back in the fridge for 10 minutes. Pre-heat the ventilated oven to 180 C° / 350 F°.
  5. Bake the macarons for 8 minutes till they are golden brown. Leave them to cool.
  6. Fill with the Lemon Curd and join the two biscuits together.
Recipe by The Freaky Table at