Madeleines with lemon curd

By Rachel Khoo
From The Little Paris Kitchen: Cooking with Rachel Khoo
 

Ingredients

For the madeleines

  • 3 free-range eggs
  • 130g/4½oz sugar
  • 200g/7oz plain flour
  • 10g/¼oz baking powder
  • 1 unwaxed lemon, finely grated zest only
  • 20g/¾oz honey
  • 4 tbsp milk
  • 200g/7oz butter, melted and cooled
  • punnet of raspberries
  • icing sugar, for dusting

For the lemon curd

  • 1 unwaxed lemon, finely grated zest and juice only
  • pinch of salt
  • 40g/1½oz sugar
  • 45g/1¾oz butter
  • 2 free-range egg yolks