3 eggs

3/4 cup (180 ml) sugar

Grated zest of 1 lemon and 1 lime

1/2 cup (125 ml) cake flour

1/2 cup (125 ml) unsalted butter, melted and cooled

In a bowl, beat the eggs and sugar with an electric mixer for 5 minutes.

Add the citrus zest and blend.

With a spatula, gently fold the flour and butter into the egg mixture.

Let the batter rest in the refrigerator for 1 hour.

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

Generously butter and flour madeleine molds. Fill each mold up three-quarters. Bake for about 14 minutes or until lightly browned.

Unmould immediately out of the oven.

Store the cooled madeleines in an airtight container.

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