Custy Lemon Madeleines

Madeleines hail from Commercy, Northeastern France. According to the New American Oxford Dictionary,

Madeleines are named after a 19th century pastry cook, Madeleine Paulmier.

This recipe makes about 18 slightly crusty madeleines.

4 eggs, 200g caster sugar, 140g cake flour , 1 tsp baking powder, 110g butter ( melted and cooled ),

3g baking powder, 1 grated lemon zest. some icing sugar for dusting

1. Preheat oven at 175c
2. Grease madeleines pan with butter, fridge, dust flour and fridge again.
3. Beat egg and sugar til pale and creamy, sift flour and baking powder, slowly fold in flour in egg mixture, pour in melted butter ( make sure butter has been cooled to room temperature ), stir in lemon zest. Fridge batter for 10 minutes.
4. Spoon or pipe batter into madeleines pans, batter should have a slight holding consistency and should only be 3/4 full. bake for 15 minutes.
5. Depending on oven, check madeleines and remove from oven when madeleines are light golden brown on the sides.
6. Dust with icing sugar.