Go for Homemade
Before I tell you how scrumptious these madeleines with lemon curd are, let me first explain that the madeleines you’ve had from the grocery store are nowhere close to the real deal. I’ve had those madeleines, and while they technically have the same name and appearance, their texture is nothing like the homemade, real deal.
I find store-bought madeleines are very dense and are often on the dry-side. Their only real flavor is that of sugar, whereas homemade madeleines have a rich, buttery taste with a citrus note from the grated orange zest or lemon zest that’s in them.
There is truly nothing like homemade classic madeleines.
Madeleines with Lemon Curd
It’s not uncommon for madeleines to be studded with bite-size fruits like raspberries or blueberries for a warm-weather touch. But for me, when the weather is nice and the flowers are blooming, I can’t help but think of lemon-y desserts.
It’s funny because lemons are actually a winter fruit, but whenever it’s spring and summertime, I can’t help but think of my lemon tart recipe, my my lemon ricotta cake, or just creamy lemon curd! Do you guys like lemon curd?
Because I absolutely love it! I could just eat it by the spoonful. While I’m normally not a fan of sour flavors, I just adore the sweet and tangy combination of lemon desserts. And lemon curd is just so smooth and dreamy, I love whipping up a batch at home.
Making lemon curd at home simply requires 4 ingredients: lemon juice, sugar, eggs, and butter. The lemon juice is warmed up in a saucepan with the sugar until the sugar dissolves. This warm mixture is then slowly streamed into a bowl of whisked eggs, and the two are whisked together to combine.
This mixure then goes back into a saucepan where it’s whisked over heat until thick and pudding-like. A little bit of butter is mixed in while the lemon curd is warm before it goes off to the fridge to chill.
Once the lemon curd and madeleines are both cool, the madeleines are poked with a pastry tip (you’ll need this one) and filled with some lemon curd. Sometimes, when I’m really impatient, I just dip the madeleines straight into the lemon curd and call it a day. Don’t judge me.
These are such a yummy treat to serve as dessert for an afternoon lunch, or as an aftertnoon tea item. Serve them with fresh berries on the side and you’ll have yourself a real treat to indulge in!
Madeleines with Lemon Curd
Buttery little French cakes filled with sweet and tangy lemon curd.
for the lemon curd
- 1/2 cup lemon juice (120 ml)
- 1/2 cup granulated sugar (114 grams)
- 2 eggs
- 2 egg yolks
- 2 tbsp unsalted butter (28 grams)
for the madeleines
- 3 eggs
- 2/3 cup granulated sugar (151 grams)
- 1 cup all-purpose flour (120 grams)
- 1/2 tsp baking soda (3 grams)
- 1/2 cup unsalted butter plus more for greasing pan
- 1 tsp lemon zest (2 grams)
- 1 tsp vanilla extract (4 grams)
- powdered sugar for dusting on top
Create the Lemon Curd
Warm the lemon juice and sugar in a saucepan over medium-low heat until the sugar dissolves.
In a medium bowl, whisk the eggs and egg yolks together until pale in color. Slowly stream in the lemon juice from the saucepan, pouring the juice in one tablespoon at a time, whisking well after each addition.
Pour the entire mixture back into the saucepan and whisk over low heat until the mixture turns thick and pudding-like. Move the saucepan off the stove and stir in the unsalted butter.
Transfer the lemon curd to a medium bowl and cover with a sheet of plastic wrap, placing the plastic wrap directly onto the lemon curd. Refrigerate until chilled, about 1 hour.
Create the Madeleines
Preheat the oven to 350°F. Brush softened butter onto a madeleine pan; temporarily set aside. Whisk the sugar and eggs in a large bowl until pale and foamy. You can do this by hand or use a hand mixer.
Add the flour and baking soda to the batter, whisking to combine. Follow with the lemon zest, vanilla extract, and the butter (melted). Stir everything to mix; batter will be thick. Chill the batter for about 15 minutes in the fridge.
Pour 1 tablespoon worth of batter into each mold. Bake the madeleines for about 9 to 10 minutes, until their golden along the edges and spongy to the touch. They should also have formed small "humps." Turn the madeleines out onto a wire rack to cool completely.
Fill a pastry bag fitted with a bismarck tip with lemon curd. Poke into the humps of the madeleines and squeeze out the lemon curd until the lemon curd seeps out from the hole you've created in the madeleine. Dust with powdered sugar before serving.
You will have extra lemon curd, which can be stored in an airtight container in the fridge for up to 1 week.