Lemon madeleines


  • 3 eggs
  • 100g of sugar
  • 110g of flour
  • 1 lemon zest
  • 3g of yeast (1 teaspoon)
  • 90g of salted butter


  • Pre-heat the oven to 220 °C (gas mark 7).
  • Melt the butter in the microwave (on the lowest power setting). Let cool.
  • Finely chop the lemon zest.
  • Break the eggs into a salad bowl, add the sugar, then mix until the consistency becomes mousse-like.
  • Now add the flour and yeast. Next comes the melted butter, then the lemon zest.
  • Let sit for 30 minutes (optional).
  • Fill the moulds up to 3/4 of the way then bake at 220 °C (gas mark 7) for 4 minutes.
  • Then reduce the heat to 200 °C (gas mark 6) and bake for a further 8 minutes.
  • Serve at room temperature.

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