Lemon Madeleines with Lemon Curd

Delightful little French cakes that are tender, sweet, and buttery.

457 4 minutes read

Light, buttery, and delicately sweet, lemon madeleines are the perfect little treat to pair with tea or coffee. These classic French shell-shaped cakes have a soft, sponge-like texture with a slightly crisp edge. Infused with bright lemon zest and juice, they bring a refreshing citrusy twist to a traditional recipe.

To make them even more indulgent, we’ll serve them with homemade lemon curd—a smooth, tangy spread that complements the madeleines beautifully. Whether you’re baking for a special occasion or simply treating yourself, these lemon madeleines with lemon curd will impress with their elegance and irresistible flavour.

Melt the butter and set it aside to cool slightly. The butter should be liquid but not hot when you add it to the batter later. In a bowl, whisk together the flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed.

In a separate mixing bowl, beat the eggs and sugar together using an electric mixer for about 3–5 minutes, or until the mixture becomes pale, thick, and slightly frothy. This step helps create the madeleines’ signature light texture.

Add the lemon zest, lemon juice, and vanilla extract to the egg mixture, stirring gently to combine. Gradually fold in the dry ingredients using a spatula, mixing just until incorporated. Do not overmix—this will keep the batter airy. Finally, slowly drizzle in the melted butter, folding it in carefully.

The batter should be smooth and glossy. Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour (or overnight). Chilling helps the batter firm up, which results in the characteristic “hump” on the madeleines when they bake. Preheat the oven to 190°C (375°F).

Grease a madeleine pan with butter or non-stick spray to prevent sticking. Spoon about 1 tbsp of batter into each madeleine mold—it should fill the cavity about ¾ full. No need to spread the batter; it will naturally settle as it bakes. Bake for 9–11 minutes, or until the edges are golden and the tops spring back when lightly touched.

Remove from the oven and let the madeleines cool in the pan for 1–2 minutes, then gently transfer them to a wire rack. Once completely cool, dust with powdered sugar if desired. Whisk together the egg yolks, sugar, lemon juice, and lemon zest in a heatproof bowl.

Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water. Cook the mixture, stirring constantly, for 8–10 minutes, or until it thickens enough to coat the back of a spoon.

Remove from heat and whisk in the butter until smooth. Transfer the curd to a jar or bowl, cover it with plastic wrap (pressing it directly onto the surface to prevent skin from forming), and let it cool.

Expert Tips for Perfect Lemon Madeleines:

Chill the batter: This is the key to achieving the signature madeleine “hump.” Refrigerating the batter for at least 1 hour helps it firm up, creating a contrast between the hot oven and cold batter, which encourages rising.
Do not overmix: Overmixing the batter will result in dense madeleines. Fold the ingredients together gently to keep them light and fluffy.
Use a madeleine pan: The shell-shaped molds are what give madeleines their classic look. If you don’t have one, you can use a mini muffin tin, but the texture may be slightly different.
Do not overbake: Madeleines should be golden on the edges but still soft in the centre. Overbaking will make them dry.

Customization Ideas and Variations:

Orange Twist: Swap lemon zest and juice for orange zest and juice to make orange-scented madeleines.
Almond Flavor: Add ½ tsp of almond extract along with the vanilla for a nutty undertone.
Chocolate-Dipped: Once cooled, dip one end of the madeleines in melted white or dark chocolate. Let them set before serving.
Berry Filling: Instead of lemon curd, serve with raspberry or strawberry jam for a fruity contrast.
Glazed Madeleines: Drizzle with a simple lemon glaze (powdered sugar + lemon juice) for extra sweetness.

Serving Suggestions:

Tea & Coffee Pairing: These delicate cakes are perfect with a cup of Earl Grey tea or a strong espresso.
Brunch Addition: Serve alongside fresh berries and yoghurt for an elegant brunch spread.
Dessert Platter: Arrange them with macarons and fruit tarts for a beautiful dessert board.
Gift Idea: Pack in a decorative box with a jar of lemon curd for a homemade gift.

Storage, Reheating & Make-Ahead Tips:

Storage: Madeleines are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Freezing: To keep them longer, freeze madeleines in a sealed bag for up to 2 months. Thaw at room temperature before serving.
Reheating: To bring back their fresh-baked texture, warm them in a 150°C (300°F) oven for 3–5 minutes.
Make-Ahead Batter: The batter can be refrigerated for up to 2 days before baking.

These lemon madeleines with lemon curd are a delightful way to enjoy classic French baking with a bright, zesty twist. Whether you’re a beginner or an experienced baker, this recipe is simple yet impressive.

The combination of soft, golden madeleines and tangy lemon curd is pure perfection.