| Servings | serves |
Ingredients
- 4 Eggs
- 2/3 cup Caster Sugar
- 2 tablespoons Lemon Rind finely grated
- 2 tablespoons Lemon Juice
- 1 cup Plain Flour sifted
- 2 teaspoons Baking Powder
- 160 g Butter melted
Lemon Syrup
- ¼ cup Lemon Juice
- ¼ cup Water
- ½ cup Caster Sugar
Ingredients
Lemon Syrup
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Instructions
- To make the lemon syrup, place the lemon, water and sugar in a small saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and simmer 4-5 minutes until the syrup is thickened slightly. Set aside.
- Preheat the oven to 180c. Place eggs, sugar, lemon rind and juice in a bowl and whisk to combine. Add the flour and baking powder and mix to combine. Spoon into 2x12 hole lightly greased madeleines tins and bake for 8-10 minutes or until puffed and golden. Turn out onto a wire rack to cool. Drizzle with the lemon syrup to serve.
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