Delicate and buttery, these Madeleines with Lemon Curd are a refined French treat filled with homemade citrus curd and lightly dusted with powdered sugar. Each shell-shaped sponge cake features a tender crumb and a bright burst of lemon in every bite—perfect for teatime, brunch, or elegant entertaining.
Why You’ll Love This Recipe
- Elegant and refined: Classic French madeleines with a modern lemony twist.
- Homemade lemon curd: Tangy, smooth, and fresh—far superior to store-bought versions.
- Light and airy texture: These sponge-like cakes are soft with a subtle buttery richness.
- Great make-ahead option: Both lemon curd and batter can be prepped in advance.
- Perfect for special occasions: Ideal for spring brunches, tea parties, showers, or afternoon desserts.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Lemon Curd:
- lemon juice
- granulated sugar
- eggs
- egg yolks
- unsalted butter
For the Madeleines:
- eggs
- granulated sugar
- all-purpose flour
- baking soda
- unsalted butter (melted)
- lemon zest
- vanilla extract
- powdered sugar, for dusting
Directions
Make the Lemon Curd:
- In a medium saucepan over medium-low heat, combine lemon juice and sugar. Stir until sugar is fully dissolved.
- In a separate bowl, whisk together eggs and egg yolks until pale in color.
- Slowly drizzle the warm lemon-sugar mixture into the eggs, one tablespoon at a time, whisking constantly to prevent curdling.
- Return the entire mixture to the saucepan. Cook over low heat, whisking continuously, until the curd thickens to a pudding-like consistency.
- Remove from heat and stir in butter until smooth.
- Transfer curd to a bowl, cover with plastic wrap pressed directly onto the surface, and chill for at least 1 hour.
Make the Madeleines:
- Preheat oven to 350°F (175°C). Generously butter a madeleine pan.
- In a large mixing bowl, whisk eggs and sugar until pale, thick, and foamy.
- Gently fold in flour and baking soda until just combined.
- Add lemon zest, vanilla extract, and melted butter. Stir until the batter is smooth and slightly thick.
- Chill the batter in the refrigerator for 15 minutes.
- Spoon about 1 tablespoon of batter into each mold.
- Bake for 9–10 minutes, or until the edges are golden and the centers are puffed.
- Let cool completely on a wire rack.
- Fill a piping bag fitted with a Bismarck tip with lemon curd. Insert the tip into the back hump of each madeleine and gently fill until curd begins to emerge.
- Dust with powdered sugar just before serving.
Servings and timing
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 24 madeleines
- Calories: Approximately 145 kcal per madeleine
Variations
- Berry curd filling: Substitute lemon juice with raspberry or passion fruit juice for a unique fruity twist.
- Coconut twist: Add 1 tablespoon of shredded coconut to the batter and top with a light coconut dusting.
- Lavender infusion: Add a pinch of dried culinary lavender to the lemon curd for a floral aroma.
- Gluten-free version: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
- Citrus blend: Mix lemon and orange zest into the batter for a more complex citrus flavor.
Storage/Reheating
- Storage: Store filled madeleines in an airtight container in the refrigerator for up to 3 days.
- Unfilled storage: Madeleines without filling can be kept at room temperature for up to 2 days in a sealed container.
- Freezing: Unfilled madeleines freeze well for up to 2 months. Wrap tightly and thaw at room temperature. Fill after thawing.
- Reheating: These are best served at room temperature. Avoid reheating as it can affect the delicate texture.
FAQs
What is the secret to getting the classic madeleine hump?
Chilling the batter and baking in a hot oven creates the signature puffed center. Do not skip the chilling step.
Can I make the lemon curd ahead of time?
Yes, the curd can be made up to 5 days in advance and stored in the refrigerator in an airtight container.
Do I need a special pan to make madeleines?
Yes, a madeleine pan is required to get the traditional shell shape. It’s widely available online or at kitchen stores.
Can I use store-bought lemon curd?
Yes, if you’re short on time, store-bought lemon curd can be used, though homemade offers a fresher flavor.
How do I prevent the madeleines from sticking?
Generously butter and lightly flour the molds, or use a baking spray that contains flour.
Can I substitute the butter with oil?
Butter is essential for flavor and texture in madeleines. Oil is not recommended in this recipe.
Why is my lemon curd grainy?
Graininess often results from overheating or not whisking constantly. Always cook lemon curd slowly and gently.
Can I flavor the madeleines with something other than lemon?
Yes, orange zest, almond extract, or even finely ground pistachios can be added for variety.
How long can I store the batter before baking?
The batter can be stored in the refrigerator for up to 24 hours before baking.
Are these suitable for children?
Yes, they’re free of alcohol and make a delightful, not-too-sweet treat suitable for all ages.
Conclusion
Madeleines with Lemon Curd are a refined and satisfying dessert that bridges the gap between classic French baking and modern citrus flavor. Whether you serve them at an afternoon tea or as a light after-dinner indulgence, these elegant sponge cakes are sure to impress. With their delicate crumb, zesty filling, and beautiful presentation, they are as enjoyable to make as they are to eat.
PrintMadeleines with Lemon Curd
Classic French madeleines with a soft, spongy texture, filled with bright and tangy homemade lemon curd, and finished with a dusting of powdered sugar.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 24 madeleines 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- For the Lemon Curd:
- 1/2 cup lemon juice (120 ml)
- 1/2 cup granulated sugar (114 grams)
- 2 eggs
- 2 egg yolks
- 2 tablespoons unsalted butter (28 grams)
- For the Madeleines:
- 3 eggs
- 2/3 cup granulated sugar (151 grams)
- 1 cup all-purpose flour (120 grams)
- 1/2 teaspoon baking soda (3 grams)
- 1/2 cup unsalted butter, melted (plus more for greasing pan)
- 1 teaspoon lemon zest (2 grams)
- 1 teaspoon vanilla extract (4 grams)
- Powdered sugar, for dusting
Instructions
- Make the Lemon Curd: In a saucepan over medium-low heat, warm lemon juice and sugar until sugar dissolves.
- In a separate bowl, whisk together the eggs and yolks until pale.
- Slowly drizzle in the warm lemon mixture, one tablespoon at a time, whisking constantly.
- Return the mixture to the saucepan and whisk over low heat until thickened to a pudding-like consistency.
- Remove from heat and stir in butter.
- Transfer to a bowl, cover with plastic wrap directly touching the surface, and refrigerate for at least 1 hour.
- Make the Madeleines: Preheat oven to 350°F (175°C). Grease a madeleine pan with butter.
- In a large bowl, whisk eggs and sugar until pale and foamy.
- Add flour and baking soda; stir gently to combine.
- Mix in lemon zest, vanilla, and melted butter until the batter is smooth and thick.
- Chill batter in the fridge for 15 minutes.
- Spoon about 1 tablespoon of batter into each mold. Bake for 9–10 minutes, until edges are golden and centers are puffed.
- Cool completely on a wire rack.
- Fill a pastry bag with lemon curd and pipe into the hump of each madeleine until curd slightly oozes out.
- Dust with powdered sugar before serving.
Notes
- Ensure the lemon curd is fully chilled before piping into the madeleines.
- Don’t overfill the molds to avoid overflow.
- Madeleines are best enjoyed the same day they’re filled.
Nutrition
- Serving Size: 1 madeleine
- Calories: 145
- Sugar: 11g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg