lemon curd filled madeleines

January 18, 2012
2 Ratings
  • Makes 12
Author Notes

This was inspired by a dish that is served in one of Melbourne's amazing restaurants. The madeleines come out warm oozing with delicious lemon curd. This is my take on this delectable morsel. —mylittlekitchen

What You'll Need
  • Quick Lemon Curd
  • 100 milliliters lemon juice
  • 3 large eggs
  • 3 ounces caster sugar
  • 2.3 ounces unsalted butter cut into cubes
  • Madeleine
  • 6 tablespoons unsalted butter and a bit extra for greasing pan
  • 3 large eggs
  • zest of 1 lemon
  • 2/3 cup flour
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons icing/confectioners sugar
  • 1/2 cup caster sugar
  1. Quick Lemon Curd
  2. Place all ingredients for the lemon curd in a microwave safe bowl and microwave on medium for approximatley 4-5 mins, until curd thickens. Check and stir regularly to ensure egg doesn't scramble. Set aside to cool.
  1. Madeleine
  2. Preheat oven to 350F/180C. Melt butter and leave to cool to room temp. Meanwhile beat eggs and slowly add sugar mixed with the lemon zest until it has the consistency of thick mayonnaise.
  3. In another bowl, mix together flour, baking powder and salt. Slowly sprinkle this on top of the egg mixture and fold in with a wooden spoon or spatula. Once folded in, slowly drizzle in the cooled butter and the vanilla extract and mix until incorporated.
  4. Cover bowl and place in fridge of about 1 hour then take out of fridge and leave for about 1/2 hour before spooning into a greased madeleine pan. Fill each mould about 3/4 full as the mixture will expand in the oven. Cook in oven for around 7-9 mins. Check at around 5 mins to see how they are going as cooking times will vary with ovens.
  5. Once cooked, take the madeleienes out of the oven and turn out onto a wire rack. Place the cooled lemon curd into a piping back with a small nozzle and while the madeleines are still warm, pipe the lemon curd into the madelience by poking a hole on the underside of the madeleine towards the side and fill till it starts coming out.
  6. Dust with icing/confectioner's sugar and serve immediately while still warm.

See what other Food52ers are saying.

  • Marc Osten - Marc's Culinary Compass
    Marc Osten - Marc's Culinary Compass
  • TheWimpyVegetarian
  • mylittlekitchen

3 Reviews

Marc O. November 20, 2012
mylittlekitchen - How do you think these would do with an injection of chocolate? My 12 year old daughter and chef Olivia just made me a batch of traditional madeleines with great ease ( http://www.marcs-culinary-compass.com/2012/11/episode-101.html) and so i'd like to push the envelope a bit with her. As far as I'm concerned, any of us who've infected our children with a love of 'la cuisine' deserve constant thanks in the form of delicious treats that they make for us.
mylittlekitchen January 22, 2013
That's so great that your daughter has perfected the madeleines!! What a star! By all means, try and give it a go with the chocolate. The other option to get the same consistency as the lemon curd is maybe to do a chocolate creme patissiere?? Apologies for the delayed response!!
TheWimpyVegetarian January 20, 2012
These are beautiful! I made some lemon madeleines last weekend with something like this in mind, but yours look SO much better. I love them!!!