Author Notes: This was inspired by a dish that is served in one of Melbourne’s amazing restaurants. The madeleines come out warm oozing with delicious lemon curd. This is my take on this delectable morsel. —mylittlekitchen
Makes: 12
Ingredients
Quick Lemon Curd
-
100
milliliters lemon juice
-
3
large eggs
-
3
ounces caster sugar
-
2.3
ounces unsalted butter cut into cubes
Madeleine
-
6
tablespoons unsalted butter and a bit extra for greasing pan
-
3
large eggs
-
zest of 1 lemon
-
2/3
cup flour
-
1/2
teaspoon baking powder
-
pinches salt
-
1
teaspoon vanilla extract
-
3
tablespoons icing/confectioners sugar
-
1/2
cup caster sugar
Directions
Quick Lemon Curd
- Place all ingredients for the lemon curd in a microwave safe bowl and microwave on medium for approximatley 4-5 mins, until curd thickens. Check and stir regularly to ensure egg doesn’t scramble. Set aside to cool.
Madeleine
- Preheat oven to 350F/180C. Melt butter and leave to cool to room temp. Meanwhile beat eggs and slowly add sugar mixed with the lemon zest until it has the consistency of thick mayonnaise.
- In another bowl, mix together flour, baking powder and salt. Slowly sprinkle this on top of the egg mixture and fold in with a wooden spoon or spatula. Once folded in, slowly drizzle in the cooled butter and the vanilla extract and mix until incorporated.
- Cover bowl and place in fridge of about 1 hour then take out of fridge and leave for about 1/2 hour before spooning into a greased madeleine pan. Fill each mould about 3/4 full as the mixture will expand in the oven. Cook in oven for around 7-9 mins. Check at around 5 mins to see how they are going as cooking times will vary with ovens.
- Once cooked, take the madeleienes out of the oven and turn out onto a wire rack. Place the cooled lemon curd into a piping back with a small nozzle and while the madeleines are still warm, pipe the lemon curd into the madelience by poking a hole on the underside of the madeleine towards the side and fill till it starts coming out.
- Dust with icing/confectioner’s sugar and serve immediately while still warm.