Lemon Madeleines

Ingredients

2 egg yolks
2 tbsps fresh lemon juice (3 lemons total)
1/2 tsp baking powder
1/4 tsp coarse salt
3/4 cup unsalted butter (1 12 sticks melted plus more for pans)
confectioners sugar (dusting optional)
3/4 cup granulated sugar
1 tsp pure vanilla extract
2 tbsps lemon zest (finely grated)
1.5 cups cake flour (sifted)
3 eggs

Preparation:

1. Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.

2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.

3. Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.

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