For step-by-step photos on how to make madeleines, please see my recipe for Lamington Madeleines.
If you don’t have a madeleine tin, a muffin tin is a good alternative.
The shape and size of madeleine tins vary greatly, so you may need to adjust the baking time.
You can use shop-bought or homemade lemon curd in this recipe.
HOMEMADE LEMON CURD
To make your own homemade lemon curd, place the zest and juice of 1 lemon into a small saucepan with a pinch of salt, 40 g (3 tablespoons) caster sugar, and 45 g (3 tablespoons) butter. Heat gently until the butter has melted and the sugar has dissolved. Remove the saucepan from the heat and whisk in 2 egg yolks. Return the saucepan to the stove over low-medium heat, and whisk constantly until the mixture starts to thicken to the consistency of a thick custard. Pass the lemon curd through a fine sieve into a small bowl. Cover the lemon curd by placing a sheet of cling film directly on the surface of the curd, and leave to rest in the fridge for at least an hour or overnight.
These madeleines are best eaten warm or on the same day they are made.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.