Lemon Zest Madeleines

Melt the butter over low heat and let it cool slightly. In a separate bowl, beat the eggs with the sugar until light and fluffy, then stir in the milk.

Sift the flour together with the baking powder and fold into the egg mixture with a spatula, without overmixing. Add the finely grated lemon zest.

Pour in the warm melted butter in a thin stream and mix until the batter is smooth. Cover the bowl with plastic wrap and chill the batter for at least 1 hour.

Preheat the oven to 200°C. Fill the madeleine mold cavities about three-quarters full with the chilled batter, leaving room at the top.

Bake for 5 minutes at 200°C, then reduce the temperature to 180°C and bake for another 7–8 minutes, until the edges are golden and the tops have risen.

Remove the mold, immediately and carefully pop out the madeleines, and transfer them to a wire rack, domed side up. Let cool completely before serving.