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Madeleines with Lemon Curd

Buttery sponge cakes with a raspberry center, baked to create signature peaks and filled with zesty homemade lemon curd.

Baking Vegetarian Dessert Raspberry Lemon Patisserie

Estimated Nutrition

Calories

212.8

kcal / serving

4256.5 kcal total

Carbs

22.4g

per serving

447.1 g total

Fat

12.4g

per serving

248.4 g total

Protein

2.9g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

130

for the madeleines

to taste

for dusting

for the lemon curd

Dairy

piece

Eggs

free-range

Milk

equivalent to 4 tbsp

200

Butter

melted and cooled

Butter

for the curd

piece

Egg Yolks

free-range

Fruits

piece

Lemon

unwaxed, finely grated zest only

punnet

Raspberries

piece

Lemon

unwaxed, finely grated zest and juice for curd

GrainsCereals

200

Plain Flour

NutsSeeds

pinch

Salt

Other

Honey

Method

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.

made with
a toodle. project