|Clarified butter||2 Tablespoon|
|Sifted cake flour||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Finely grated lemon rind||1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs), melted (No Substitute Can Be Used)|
|Confectioners' sugar||1 Ounce|
Preheat oven to 350° F.
Brush madeleine molds with clarified butter and refrigerate until needed.
Sift together flour and salt.
Beat eggs until frothy, add sugar, 2 tablespoons at a time, beating well after each addition, then continue beating at high mixer speed until very thick and lemon colored.
Fold in flour, 1/3 at a time.
Mix lemon rind and butter; fold into batter, 1 tablespoon at a time, working quickly with a rubber spatula.
Fill molds 2/3 full, place on baking sheets, and bake 15-17 minutes until golden and tops spring back when touched.
Cool in molds 1-2 minutes, then lift out with a spatula.
Cool fluted side up on wire rack.
Dust generously with confectioners' sugar before serving.