Lemon Curd Stuffed Madeleines (Printer-Friendly Version)
Classic French madeleines with a light, spongy texture and bright lemon curd filling dusted with sugar.
# What You'll Need:
→ Lemon Curd
01 -
1/2 cup fresh lemon juice
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1/2 cup granulated sugar
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2 whole eggs
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2 egg yolks
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2 tablespoons unsalted butter
→ Madeleines
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3 whole eggs
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2/3 cup granulated sugar
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1 cup all-purpose flour
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1/2 teaspoon baking soda
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1/2 cup unsalted butter, melted plus extra for greasing
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1 teaspoon lemon zest
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1 teaspoon vanilla extract
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Powdered sugar, for dusting
# Steps to Follow:
01 -
Combine lemon juice and sugar in a saucepan over medium-low heat and warm until sugar dissolves. In a separate bowl, whisk together the eggs and yolks until pale. Gradually add the warm lemon mixture to the eggs, one tablespoon at a time, whisking continuously. Return to low heat and whisk until the mixture thickens to a pudding-like texture. Remove from heat and incorporate butter. Cover with plastic wrap directly on the surface and chill for at least 1 hour.
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Preheat oven to 350°F. Butter the madeleine pan thoroughly. In a large bowl, beat eggs with sugar until pale and frothy. Gently fold in flour and baking soda until incorporated. Stir in lemon zest, vanilla extract, and melted butter, mixing until smooth. Refrigerate batter for 15 minutes.
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Spoon approximately 1 tablespoon of batter into each mold. Bake for 9 to 10 minutes until edges are golden and centers puffed. Remove from oven and cool on a wire rack.
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Transfer chilled lemon curd to a pastry bag. Pipe curd into the hump of each madeleine until it slightly oozes out. Lightly dust with powdered sugar before serving.
# Additional Tips:
01 -
Chilling the lemon curd directly covered with plastic wrap prevents skin formation.
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Resting the batter in the refrigerator enhances the madeleine’s texture and rise.