Lemon-Filled Macarons

To make the lemon curd:

1. In a saucepan, whisk all ingredients together.
2. Cook over low heat, whisking constantly, until the mixture thickens, about 10 minutes. Curd should just simmer but not boil.

To make the macarons:

1. Preheat oven to 325°F. Line two baking sheets with parchment.
2. In a blender or food processor, process the Splenda Sugar Blend to a fine powder.
3. In a bowl, combine half the powdered sweetener, almond flour, and powdered egg whites.
4. In another bowl using an electric mixer, beat the egg whites until soft peaks form.
5. Gradually add remaining powdered sweetener and beat to combine. Add cream of tartar and beat until stiff peaks form.
6. Gently fold almond flour mixture into egg whites until thoroughly combined.
7. Transfer batter to a pastry bag fitted with a large round tip. (Alternately, transfer the batter to a zip-top plastic bag and snip off about ½” from one corner.) Squeeze 1” drops of batter onto prepared baking sheet. Let stand 20 minutes.
8. Bake for 10 minutes or until set but not browned. Transfer to a wire rack to cool completely.
9. Spoon a bit of lemon curd onto the bottom of 1 macaron, then press another on top to make a sandwich. Repeat with remaining macarons.