Step 1

Preheat oven to 350° F. Spray Madeleiine pan with non-stick baking spray. Set aside.

Step 2

Measure 1/4 cup of the eggs into a bowl, reserving the rest for a later addition. Add the flour and sugar; beat on high until a thick paste forms. Let rest for 10 minutes. (See Tip 1)

Step 3

Meanwhile, melt the butter in a saucepan over medium heat; bring to a boil, and let the butter brown lightly, about 10 minutes. Place the pan in a ice water bath until the butter is cool, but still liquid.

Step 4

Add the remaining egg, lemon zest, lemon juice, vanilla extract, salt and butter to the batter. Beat until thoroughly blended., about 1 minute.

Step 5

Place a generous tablespoon of batter into each of the Madeleine cups. (See Tip 2)

Step 6

Bake at 350° F for 14 to 15 minutes, or until cakes are lightly browned around the edges, humped in the middle and slightly shrunk from the cups. Unmold onto a wire rack to cool completely.

Step 7

When cool, turn the shell side up and dust with confectioners sugar if desired. Yield: 1 1/2 dozen.