|Sugar||1 Cup (16 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Butter||3⁄4 Cup (12 tbs), melted and cooled|
|Lemon peel||1 Teaspoon, grated|
|Confectioners sugar||2 Tablespoon|
Preheat oven to 350°.
Grease and lightly flour Madeleine pans.
Place hot, not boiling, water in the bottom of double boiler.
In top of double boiler, beat eggs and sugar with electric mixer or rotary beater just until lukewarm, about 2 minutes.
Set double boiler top in cold water.
Beat mixture at high speed 5 minutes or until very light and fluffy.
With wire whisk, gently fold in flour until well-combined.
Stir in butter and lemon peel.
Pour into Madeleine pans, using about 1 teaspoon of batter for each form.
Bake about 12 minutes at 325°-350°.
Cool 1 minute; then remove from pans with small spatula.
Lightly sprinkle with confectioners' sugar.