Classic Lemon Madeleine

Start by handling the lemon. Take one lemon, grate the zest, juice the lemon, and take 15g of the juice. The remaining lemon juice can be poured into an ice tray to freeze for later use.

Powdered ingredients, weigh, mix, sift.

I used 3 eggs here because these eggs are relatively small, each with the shell weighing about 40g. If you buy eggs of normal size, about two should be enough. Mix the eggs with white sugar and honey, and stir evenly.

Stir in the sifted flour evenly.

Add lemon juice and lemon zest.

Add the melted butter and mix evenly.

Put into a piping bag.

After organizing, place in the refrigerator and chill for more than 1 hour.

Apply butter to the mold.

Fill the batter to 80% full.

Bake at 200°C with top and bottom heat for 12 minutes.

Let the baking rack cool after taking it out of the oven.