Lemon Madeleines

These classic lemon madeleines make a delicious snack on their own, or paired perfectly with a healthy scoop of vanilla frozen yogurt and fresh clementine wedges!

Lemon Madeleines
with vanilla frozen yogurt and clementines

Makes 24 madeleines (2 regular sized madeleine pans or 2 mini madeleine pans)

½ cup butter, plus 2-3 tablespoons for the pan
1 cup all-purpose flour, plus 2-5 tablespoons for the pan
½ tsp of baking powder
⅛ tsp salt
2 eggs, room temperature
⅔ cups granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
1 tsp lemon zest
Vanilla frozen yogurt
Clementines

1. Melt ½ cup of butter. Set aside.

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

3. Using an electric mixer, beat the eggs in a large bowl until frothy, for about 4 minutes. Add the sugar and beat for about 4 more minutes. Mix in the lemon zest, lemon juice and vanilla.

4. With a spatula, fold in the flour mixture gently until the batter is smooth. Slowly pour half of the butter and fold the batter. Pour and fold the remainder of the butter until shiny and smooth. Refrigerate for at least 30 minutes. 

5. While the batter sets in the fridge, melt the remaining 2 tablespoons of butter. Flour the pan by brushing the molds with butter and covering the pan with flour. Turn the pan upside down to remove excess flour if needed.

6. Preheat the oven to 350F. 

7. Remove batter from the fridge and scoop out about 1 tablespoon of batter into the centre of each madeleine mold. Spread it slightly, but do not cover the entire mold. Refrigerate for another 15 minutes.

8. Bake the madeleines for 8-10 minutes or until golden brown. Let them cool for about 2 minutes and then invert the pan onto the counter. If needed, you can use a knife to gently remove the madeleines. Serve with a scoop of vanilla frozen yogurt, and top it off with clementine wedges.