Prepare two baking sheets by lining them with parchment paper or silicone baking mats.

Sift almond flour and powdered sugar through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.

In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Add the yellow food coloring and increase the speed to medium-high. Continue to beat until stiff peaks form.

Fold the sifted almond mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.

Transfer the macaron batter to a piping bag fitted with a large round tip or a ziploc bag with one corner cut off. Pipe the macaron batter in 1 ½-inch circles onto the silpat mat or parchment paper lined baking sheets. Rap the baking sheet against the counter a few times to release air bubbles.

Let the macarons sit for 30-60 minutes until the top is dry enough to touch. It may take even longer if the day is humid.

Preheat oven to 300 degrees F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.

Meanwhile, make the lemon buttercream by beating the butter in a medium bowl until creamy and smooth. Add the powdered sugar, lemon juice, and lemon zest and mix again until smooth and light.

To fill the macaron shells, transfer the lemon buttercream to a bag fitted with a small round tip or a ziploc bag with one corner cut off. Pipe a border of buttercream around the edges of half of the macaron shells. Fill with ½ teaspoon of lemon curd, then top with another macaron shell.