Lemon madaleines

Makes around 12 (large)

2 eggs at room temperature
100g unsalted butter
100g caster sugar
Pinch salt
Rind and juice of 1 unwaxed lemon
100g plain flour
3/4 teaspoon baking powder

Melt the butter and allow to cool a little.

Whisk the eggs with the sugar until frothy.

Sieve the flour, salt and baking powder into the eggs/sugar.  Whisk together.

Chop the lemon rind on a board after having grated it.  Add the rind, lemon juice and melted butter at this stage and whisk together briefly.  Allow the mixture to rest for 20 minutes.

Grease the tray (madaleine or cupcake tray) with lard.  Sieve over some flour.  Spoon 1 dessertspoon of mixture into each space.  If overfilled they will rise over the edges but you can underfill as well, of course.

Bake at 190C for around 15 minutes, turning half way.  They should rise in the middle, be cooked (ie. darker coloured) around the edges and firm/springy to the thouch in the middle.

Allow to rest a few moments but turn out while warm.

Eat within 1 hour of cooking.