I really like madeleines - they're really simple to make, dainty and light and not too sweet. Thanks to the scallop-shaped moulds, they look a little bit special too. I made the madeleines pictured above the other day, using the recipe in this article about baking as a , but adding a dot of lemon curd in the centre of each one and omitting the honey. I also swapped the orange zest for lemon and it worked really well. Makes 12 madeleines 75g butter, plus extra for greasing 3 eggs 80g caster sugar 1 lemon, zest only 120g plain flour, plus extra for dusting 6 tsp lemon curd To serve: icing sugar Put the butter into a small saucepan and place over a medium heat. Leave until it starts to smell nutty and turn light brown. Strain through a sieve, discard the solids and set aside. Whisk the eggs (using an electric or hand whisk) until they have almost doubled in volume. Continue to whisk, adding the caster sugar in a steady stream. Stir in the lemon zest. Sieve over the flour and carefully fold into the mixture. Lastly, add the melted butter, stirring the mixture just enough to combine. Cover the bowl with cling film and leave to rest in the fridge for at least an hour. Generously grease the madeleine moulds with butter, then dust with flour. Turn the tin upside down, to get rid of any excess flour. Put in the fridge to chill. Thirty minutes before you want to cook the madeleines, preheat the oven to 190C/fan 170C/gas 5. Spoon or pipe just enough batter into the prepared moulds to cover the base. Place a dot of lemon curd (approximately half a teaspoon) in the centre of each one. Cover with batter, filling until 3/4 full. Cook for 10-12 minutes or until the edges of the madeleines are light golden brown. Remove from the oven and unmould immediately. Leave to cool for five minutes, before dusting with icing sugar and serving warm.