Beat the eggs with sugar until pale and frothy.
Combine flour, baking powder, and lemon zest in a separate bowl.
Mix honey, milk, and cooled butter together, then stir into the egg mixture.
Fold the flour mixture into the wet ingredients in two batches.
Cover and rest the batter in the fridge for several hours or overnight.
Heat lemon zest, juice, salt, sugar, and butter in a saucepan until melted.
Whisk egg yolks in a bowl, add to the pan, and whisk constantly over low heat until thickened.
Sieve the curd into a bowl, cover with cling film, and refrigerate for one hour.
Preheat the oven to 190°C and grease a madeleine tin with butter and flour.
Fill each shell with a tablespoon of batter and press a raspberry into the center.
Bake for five minutes, turn the oven off for one minute, then bake at 160°C for five more minutes.
Cool the cakes on a wire rack and pipe a teaspoon of lemon curd into each mound.
Dust finished madeleines with icing sugar and serve immediately.