Makes 24
4 whole eggs
1 cup sugar
zest (grated peel) of lemon
1 cup cake flour
1/2 cup unsalted butter, melted
1 tbsp unsalted butter

Preheat oven to 375 degrees.

In a large mixing bowl using a whisk, or in a food processor, whip the eggs and sugar until mixture is a foamy pale yellow.

Add the lemon zest. Fold in the flour, then the melted butter.

Butter and flour the madeleine tins. Fill each one 3/4 full with the batter. Bake for 10 12 minutes until they are golden brown. Remove from tins and place on cooling rack. The madeleines are ready to eat as soon as they are cool. You may dip them in your favorite tea or cafe au lait.
Note: These little cakes were the favorites of Louis XV and became fashionable in Versailles and Paris. The recipe was kept secret for a long time until it was sold for a great sum of money to the bakers of the village Commercy in France, who made it their specialty.