Madeleines with Lemon Curd

4.5 from 2 reviews

Madeleines with Lemon Curd, a delicious madeleine recipe from Rachel Khoo from The Little Paris Kitchen. Recipe adapted from The Little Paris Kitchen by Rachel Khoo



For step-by-step photos on how to make madeleines, please see my recipe for Lamington Madeleines.

  1. Melt the butter in a small saucepan and set aside to cool.
  2. In a large mixing bowl, beat the eggs with the caster sugar until the mixture is pale and frothy.
  3. Add the honey and milk to the cooled butter, and gently whisk this into the egg mixture.
  4. Measure the plain flour and baking powder into a separate bowl, and zest the lemon into the flour mixture.
  5. Fold the flour into the egg mixture in 2 batches.
  6. Cover the batter and leave to rest in the fridge for a few hours or overnight.
  7. Preheat the oven to 190°C (375°F).
  8. Butter and flour a 12-hole madeleine tin.
  9. Transfer the batter to a large piping bag and pipe a small amount of batter into each shell of the madeleine tin, leaving a small border. If you don’t have a piping bag, you could simply spoon the batter into the tin.
  10. Press a raspberry into the middle of each shell with the hollow part of the raspberry facing up. Bake the madeleines for 5 minutes and then turn the oven off for 1 minute.
  11. Turn the oven back on to 160°C (325°F) and continue baking for a further 5 minutes, or until the madeleines are lightly golden.
  12. Carefully remove the madeleines to a wire rack and pipe a small amount of lemon curd into each raspberry.
  13. Dust with icing sugar before serving.

Kitchen Notes

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.

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.