Imagine biting into a delicate, shell-shaped French pastry that's simultaneously light as air and bursting with vibrant lemon flavor. These Madeleines with Lemon Curd are not just a dessert—they're a culinary experience that transports you straight to a charming Parisian café. With their golden, buttery exterior and surprising lemon curd center, these classic French treats are about to become your new obsession in home baking.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: French
Serves: 12 Madeleines
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Zest of 1 lemon
- 1/2 cup lemon curd
Instructions
- Preheat your oven to 375°F (190°C). Prepare a madeleine pan by greasing it lightly with butter or cooking spray to ensure the madeleines release easily after baking.
- In a medium bowl, combine the all-purpose flour and baking powder. Whisk them together until well mixed. Set this dry mixture aside.
- In a separate large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium speed until the mixture is pale and fluffy, about 3-5 minutes.
- Add the melted unsalted butter, vanilla extract, and lemon zest to the egg mixture. Mix until combined.
- Gradually fold the dry flour mixture into the wet ingredients using a spatula. Be careful not to overmix; stop as soon as the flour is incorporated.
- Let the batter rest for about 10 minutes. This resting period helps to create the signature hump of the madeleines.
- While the batter is resting, spoon about 1 tablespoon of the batter into each mold of the prepared madeleine pan, filling them about 2/3 full.
- Using a small spoon or piping bag, add about 1 teaspoon of lemon curd into the center of each madeleine batter portion. Then, top with a little more batter to cover the lemon curd, ensuring the molds are filled to about 3/4 full.
- Place the madeleine pan in the preheated oven and bake for 8-10 minutes, or until the edges are golden brown and the tops spring back when lightly touched.
- Once baked, remove the pan from the oven and let it cool for about 1-2 minutes. Then, gently tap the pan to release the madeleines onto a wire rack to cool completely.
- Serve the madeleines warm or at room temperature. They can be dusted with powdered sugar for an elegant touch, if desired. Enjoy your delicious madeleines with a hint of lemon curd!
Tips
- Always use room temperature eggs for the best volume and texture.
- Don't skip the resting period for the batter—this is crucial for developing the signature madeleine "hump".
- Use a non-stick madeleine pan and grease it thoroughly to ensure easy release.
- Be careful not to overmix the batter, as this can make the madeleines tough.
- For the most authentic result, use a metal madeleine pan rather than a silicone one.
- Serve these madeleines fresh on the day they're baked for the best taste and texture.
- If you don't have lemon curd, you can substitute with a small dollop of jam or marmalade.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
