Lemon Curd Stuffed Madeleines

This recipe brings together classic French madeleines with a luscious homemade lemon curd filling to create a dessert that is both delicate and bursting with bright citrus flavor. Soft and spongy madeleines provide the perfect vessel for the tangy curd, while a light dusting of powdered sugar finishes them with just the right touch of sweetness. These treats are wonderful for any occasion when you want to impress with something elegant yet approachable.

I first tried my hand at this recipe during a family gathering and instantly became the go to baker for special occasions. The lemon curd filling adds a burst of fresh flavor that keeps everyone coming back for more.

Ingredients

• Fresh lemon juice: Half a cup for authentic bright citrus notes
• Granulated sugar: Half a cup to balance the tartness
• Whole eggs: Two whole eggs for structure and richness
• Egg yolks: Two egg yolks to enrich the curd’s creamy texture
• Unsalted butter (for curd): Two tablespoons to add silkiness and smooth finish
• Eggs (for madeleines): Three eggs to create lift and lightness in the batter
• Granulated sugar (for madeleines): Two thirds cup for sweetness and tenderness
• All-purpose flour: One cup to give just the right crumb
• Baking soda: Half a teaspoon as a gentle leavening agent
• Unsalted butter (for madeleines): Half a cup melted for moistness and buttery flavor
• Lemon zest: One teaspoon to amplify the citrus flavor
• Vanilla extract: One teaspoon to round out the flavor profile
• Powdered sugar: For a delicate final touch

Instructions

Make the Lemon Curd:

Begin by heating the lemon juice and sugar in a saucepan over medium-low heat until the sugar fully dissolves. In a separate bowl whisk together the eggs and egg yolks until the mixture turns pale and slightly thickened. Slowly drizzle the warm lemon mixture into the eggs one tablespoon at a time, whisking steadily to prevent curdling. Return the combined mixture to the saucepan and cook over low heat, whisking constantly, until it thickens to a pudding-like consistency. Remove from the heat and stir in the butter until fully incorporated and smooth. Transfer the curd to a bowl, cover the surface with plastic wrap touching the curd to prevent a skin forming, then refrigerate for at least one hour.

Make the Madeleines:

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius and generously butter a madeleine pan. Whisk together the eggs and sugar in a large bowl until the mixture becomes pale, foamy, and tripled in volume. Gently fold in the flour and baking soda without overmixing to maintain the airy texture. Add the lemon zest, vanilla, and the melted butter, mixing just until the batter is smooth and thick. Chill the batter in the refrigerator for fifteen minutes to help it firm up. Spoon about one tablespoon of batter into each mold of the madeleine pan, filling them evenly. Bake for nine to ten minutes until the edges turn golden and the centers puff up. Cool completely on a wire rack to set the delicate crumb.

Assemble the Madeleines:

Fill a pastry bag fitted with a small plain tip with the chilled lemon curd. Gently pipe lemon curd into the hump of each madeleine until a little curd oozes out, indicating a generous fill. Dust the tops with powdered sugar and serve.

Lemon zest is my favorite ingredient here. It really brightens the whole recipe and pairs beautifully with the curd inside. I remember bringing these to a picnic on a bright spring day, and everyone was amazed that the little cakes were filled with such a burst of homemade lemon curd.

Storage Tips

Store madeleines in an airtight container at room temperature for up to three days to maintain their moist texture. If storing longer, freeze them without filling, thaw completely and fill with lemon curd before serving for best results. Refrigerated lemon curd will keep for up to one week, so prepare it in advance to save time on baking day.

Ingredient Substitutions

You can substitute granulated sugar with coconut sugar for a slightly deeper flavor but this will change the color. If you prefer a dairy-free option, swap unsalted butter with a plant-based vegan butter or coconut oil. For a twist, replace lemon juice with blood orange or lime juice to create variations in the curd.

Serving Suggestions

Serve these madeleines alongside a cup of Earl Grey tea or a fruity white wine to balance the tartness. Add fresh berries or a dollop of whipped cream for a more elaborate dessert presentation. They also make a lovely gift wrapped in parchment paper with a ribbon tied around.

These lemon curd stuffed madeleines are an elegant, crowd-pleasing dessert that come together with pantry ingredients and simple technique. They are perfect for brunches, gifts, or a bright finish to any meal.

Common Questions About Recipes

→ What makes the madeleines soft and spongy?

The combination of whipped eggs and sugar creates a light batter, while gentle folding of flour and baking soda preserves air, resulting in a tender crumb.

→ How is the lemon curd prepared for filling?

Lemon juice and sugar are warmed until sugar dissolves, then gradually mixed with beaten eggs and cooked over low heat until thickened to a pudding-like consistency, then cooled thoroughly.

→ Can I prepare the lemon curd in advance?

Yes, chilling the lemon curd for at least an hour before filling helps it set and makes piping easier.

→ What is the best way to fill the madeleines with lemon curd?

Using a pastry bag to pipe the curd into the hollow center of each madeleine ensures even filling and a neat presentation.

→ Why is it important to chill the batter before baking?

Chilling thickens the batter, which helps the madeleines develop their characteristic hump and tender texture when baked.