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Lemon Madeleine

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A delicate and elegant dessert combining a warm, fluffy lemon madeleine with refreshing matcha ice cream, zesty lemon curd, airy white chocolate, and crunchy roasted walnuts for a perfect balance of flavors and textures.

Ingredients

Units Scale
  • For the Lemon Madeleine:
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1 large egg
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • Pinch of salt
  • For the Matcha Ice Cream:
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 tablespoon matcha powder
  • 2 egg yolks
  • 1/4 teaspoon vanilla extract
  • For the Lemon Curd:
  • 2 large eggs
  • 1/2 cup sugar
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 4 tablespoons unsalted butter
  • For the White Chocolate Aero:
  • 100g white chocolate
  • 1/4 teaspoon baking soda
  • For Roasted Walnuts:
  • 1/2 cup walnuts, chopped
  • 1 tablespoon sugar

Instructions

  1. For the Lemon Madeleine: Preheat the oven to 375°F (190°C). Grease and flour a madeleine pan. In a bowl, whisk together flour, baking powder, sugar, lemon zest, and salt. In another bowl, mix egg, melted butter, and lemon juice. Combine wet and dry ingredients until just mixed. Spoon into the pan and bake 8–10 minutes. Cool slightly before removing.
  2. For the Matcha Ice Cream: Heat cream and milk in a saucepan until warm. In a bowl, whisk sugar, matcha, and egg yolks. Gradually add warm cream to the egg mix, whisking constantly. Return to saucepan and cook on low until thickened. Add vanilla, cool, and churn in an ice cream maker.
  3. For the Lemon Curd: Whisk eggs, sugar, lemon juice, and zest in a bowl. Cook in a saucepan over low heat, stirring until thickened (~10 minutes). Remove from heat and whisk in butter. Cool before using.
  4. For the White Chocolate Aero: Melt white chocolate over a water bath. Stir in baking soda to aerate. Let cool slightly before garnishing.
  5. For the Roasted Walnuts: Preheat oven to 350°F (175°C). Toss walnuts with sugar and bake for 10 minutes until fragrant. Cool before serving.
  6. Assembly: Plate the warm madeleine, add a scoop of matcha ice cream, drizzle lemon curd, garnish with white chocolate aero, roasted walnuts, and fresh mint. Serve immediately.

Notes

  • Make components ahead of time and assemble just before serving.
  • Use a piping bag for neat curd placement on the plate.
  • Chill the aero slightly to keep its texture intact while plating.

Nutrition

Find it online: https://yumfoodusa.com/lemon-madeleine/