Ingredients

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

Directions

• Beat the eggs with the sugar until pale and frothy. Put the flour and baking powder into a separate bowl and add the lemon zest.
• Mix the honey and milk with the cooled butter
• then add to the eggs. In two batches
• fold in the flour. Cover and leave to rest in the fridge for a few hours
• or overnight.
• Meanwhile
• make the lemon curd. Put the lemon zest and juice
• salt
• sugar and butter into a small saucepan and heat gently until the sugar and butter have melted. Remove from the heat.
• Whisk the egg yolks in a bowl
• then add to the pan and whisk vigorously. Return the pan to a low heat and whisk constantly as the curd starts to thicken. Don’t stop whisking or the eggs will curdle (if the curd starts to boil
• take off the heat). Once the curd thickens and releases a bubble or two
• remove from the heat and pass the curd through a sieve into a bowl. Place cling film in direct contact with the curd and refrigerate for at least an hour
• preferably overnight.
• When you are ready to bake
• preheat the oven to 190C/375F/Gas 5. Butter and flour a 12-shell madeleine tin. Put the lemon curd into a piping bag fitted with a small
• pointed nozzle and place in the fridge.
• Put a heaped tablespoon of batter into each madeleine shell and press a raspberry deep into the batter.
• Bake for five minutes and turn the oven off for one minute (the madeleines will get their signature peaks)
• then turn the oven on to 160C/325F/Gas 3 and bake for a further five minutes. Transfer the madeleines to a wire rack and leave for a few minutes until cool enough to handle. Meanwhile
• wash and dry the tin
• then repeat the baking as for the first batch.
• While the second batch is baking
• pop the piping nozzle into the mound in each baked madeleine and squirt in a teaspoon’s worth of lemon curd. Repeat with the second batch
• then dust with icing sugar and serve straightaway.