Use an electric whisk to beat the eggs and sugar together until pale and fluffy.
Make the beurre noisette: zest the lemon. Add the butter and lemon zest to a saucepan and melt. Cook until the butter is light brown and is no longer frothy. Pass the liquid through a sieve and allow to cool a little - make sure that it stays liquid.
Sift the flour over the beaten eggs and gently fold in before adding the melted butter. Pour the mixture in to a piping bag and pipe in to your madeleine moulds. Transfer to the fridge and chill for at least 1 hour.
Preheat the oven to 200°C then bake the madeleines for 7 minutes.
Remove from the moulds and enjoy!
This madeleine mixture can be kept in the fridge for up to 3 days before cooking.
«Add a few drops of orange water to the mixture to obtain a different flavour. These delicate pastries can quickly become dry - make them as close to the time of serving as possible to enjoy them at their best.»