3/4 cup (180 ml) unbleached all-purpose flour

1/4 teaspoon (1 ml) baking powder

1/4 teaspoon (1 ml) salt

2 eggs

1/2 cup (125 ml) sugar

Grated zest of 1 lemon

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

In a bowl, combine the flour, baking powder, and salt. Set aside.

In another bowl, beat the eggs, sugar, and lemon zest with an electric mixer for about 5 minutes or until the mixture forms a ribbon when the beater is lifted.

With a whisk, gently fold in the dry ingredients. Fold the butter in the same way. Cover and refrigerate for at least 30 minutes.

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Butter and flour a small madeleine pan. Set aside.

Fill each cavity three-quarter up with batter. Bake for 8 to 10 minutes or until the madelienes are lightly golden brown. Remove from the pan and let cool completely on a wire rack. Repeat with the remaining of the batter. If desired, serve with lemon curd.

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