Raspberry Madeleines With Meyer Lemon Curd With From My Sweet Heart

Serving 24 people

240 min


  • all purpose flour 200 grams of all purpose flour
  • baking powder 10 grams of baking powder
  • butter 200 grams of butter, melted and cooled (plus more for butter the tins)
  • egg yolks 2 egg yolks
  • eggs 3 large eggs
  • honey 20 grams of honey
  • lemon zest the zest of 1 Meyer lemon
  • milk 4 Tablespoons of milk
  • raspberries 24 raspberries
  • salt pinch of salt
  • sugar 130 grams of sugar
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How to make it

  1. Whisk the 2 egg yolks in a bowl until they are light in color and set aside.
  2. Place the butter, sugar, lemon juice, lemon zest and salt in a small saucepan.
  3. Heat it on low until the butter is melted.
  4. Remove from the heat.
  5. Add the beaten egg yolks to the pan and and return the pan to a low heat.
  6. Whisk the mixture constantly. Once the curd begins to thicken and releases a few bubbles, remove it from the heat. Press the mixture through a fine strainer into a bowl. Cover the bowl with plastic wrap, pressing the plastic onto the top of the curd to prevent a skin from forming and refrigerate for at least an hour. But it's best if you can let it refrigerate overnight. For madeleines: Beat the eggs and the sugar together until they are pale and frothy. In a separate bowl, combine the flour, baking powder and lemon zest.
  7. Mix the honey and the milk with the cooled butter and add it to the eggs. In 2 additions, fold in the flour mixture. Cover the bowl and place it in the refrigerator for 3-4 hours or overnight. When you are ready to begin baking, preheat your oven to 375 degrees F. Butter and flour 2 (12 shell) madeleine tins with softened butter. Use 2 soup spoons (Tablespoons) to scoop a spoonful of batter. The batter is thick enough that you can almost form it into an oval shape on the spoon.
  8. Place a heaping spoonful of batter into each tin. Press a raspberry deep into the batter with the hole of the raspberry up.
  9. Bake the madeleines for 5 minutes. Turn the oven off and let them sit for 1 minute. This helps the madeleines to get their signature peaks. Then turn the oven back on to 325 degrees F.
  10. Bake them for another 5 minutes.
  11. Let them rest on a wire rack until they are cool enough to handle. Then simply use a piping bag with a small round tip to pipe about a teaspoon of the lemon curd into the raspberries. Dust with some powdered sugar and serve right away.