100 g unsalted butter (room temperature) – plus extra to grease the moulds
juice of 1/2 lemon
pinch of salt
125 g caster sugar
3 eggs and an extra egg yolk
125 g sifted self-raising flour
Pre-heat oven to 180C.
Melt 100 g butter very slowly – don’t let it get hot.
Grease a tray of madeleine moulds well with some of the butter.
In a medium sized bowl put lemon juice, salt, caster sugar, eggs and extra yolk.
Mix together well with a wooden spatula.
Sprinkle in self-raising flour and mix until smooth.
Finally add the melted butter and mix until combined.
Spoon the mixture into moulds. Fill only to 2/3.
Bake for about 15 minutes or until madeleines are golden.
Turn out onto a wire rack.
Let them cool a little before dunking them into glaze.
Return to wire rack to cool completely.
Simple lemon glaze
1/2 cup icing sugar
2 Tbs lemon juice
Mix both ingredients well.