• 4 eggs
• 1-1/2 cups sugar
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1-1/2 cups butter, melted and clarified

You will need:

• Madeleine mold/pan
• Large bowl
• Sauce pan (or double boiler)
• Measuring cups
• Measuring spoons
• Pastry bag
• #4 plain large tube

Preheat oven to 350ºF
Grease Madeleine molds well

1. Combine eggs, sugar and lemon rind in a large bowl.
2. Heat over hot water, until warm.
3. Remove from stove and beat in a mixer at high speed until they are light, fluffy and tripled in bulk.
4. Add vanilla, fold in flour, then melted butter.
5. Be careful not to beat after flour is added.
6. Fill a pastry bag, fitted with a large plain round decorating tube, with the batter.
7. Squirt batter into the cavities of the Madeleine mold, filling them 2/3 full.
   
   Bake about 10 minutes, or until tops of cakes are golden.
   Remove from molds immediately.
   
   Grease molds again, refill with batter and bake.
   Continue until all batter is used.