125 grams butter
finely grated zest of 1 large lemon
½ teaspoon vanilla extract
125 grams caster sugar
125 grams plain flour
½ teaspoon baking powder
450 ml cream
½ cup caster sugar
finely grated zest and juice of 2 lemons
½ cup lemon or lime curd, optional
icing sugar for dusting
1 x 12 hole madeleine tray
melted butter for brushing the tins
Posset: Combine the cream, sugar and lemon zest in a medium saucepan and bring to the boil, stirring to dissolve the sugar.If you use a small pot the mixture is likely to boil over. Simmer for 5 minutes then remove from the heat and pour in the lemon juice. Stir well then pour into small cups or glasses. Cover and chill for 2 hours to set.
Madeleines: Melt the butter then stir in the lemon zest and vanilla and set aside to cool.
Beat the eggs and caster sugar in an electric mixer until very thick and pale and tripled in volume.
Sift over the combined dry ingredients in three batches and, using a large metal spoon, gently but thoroughly fold together, ensuring there are no pockets of flour in the batter. Drizzle the butter around the edge of the mixture and fold through.
Cover and refrigerate for at least 30 minutes and up to 12 hours.
Preheat the oven to 200˚C.
Brush the madeleine tins well with melted butter and fill with a generous tablespoon of batter.
Bake for 8 minutes until golden, risen and firm to the touch. Transfer to a cooling rack. Rinse the tray, dry and re-butter if you need to make a second batch.
To serve: Stack the madeleines on a serving platter and dust generously with icing sugar. Put the lemon curd into small dishes or glasses and serve with the posset. Dip the madeleines into the curd or posset and eat.
Makes 24 regular sized madeleines