Soft lemon madeleines with a tart limoncello filling
These madeleines are sure to be a favorite treat for lemon lovers to end an Amalfi-inspired dinner party.
Both the filling and the madeleines themselves have a hint of limoncello in them!
Limoncello Madeleines.
Yield: 12 madeleines
Total Time: 1 hour
Lemon Filling
- 1/2 cup white, granulated sugar
- 3 large eggs, beaten
- 1/2 cup lemon juice
- 2 teaspoons limoncello
- 3 teaspoons lemon zest
- 3/4 stick (6 tablespoons) unsalted butter, cut into cubes
Limoncello Madeleines
- 2 eggs
- 1/3 cup white, granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1 teaspoon limoncello
- 1/2 cup (75 grams) all-purpose flour
- 1 tablespoon lemon zest
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- Confectioners’ sugar for dusting (optional)
- To make the lemon filling, combine the sugar, beaten eggs, lemon juice, limoncello, and lemon zest in a medium saucepan over medium-low heat. Whisk constantly to prevent the eggs from scrambling. Whisk in the butter. Cook the mixture until it is thick, about 7 minutes. Allow to cool to room temperature. Pour into glass jars, and store in the refrigerator for at least 1 hour until cool.
- Preheat oven to 350 degrees F (~180 degrees C). Grease a madeleine pan, and set aside.
- To make the lemon madeleines, in a large bowl, beat the eggs, sugar, and salt until pale and fluffy, about 5 minutes. Beat in the extracts and limoncello. Fold in the flour, lemon zest, and melted butter.
- Scoop about 2 tablespoons of the batter into each cavity in the greased madeleine pan. Bake madeleines for about 8-10 minutes or until a toothpick inserted in the center comes out clean. Allow madeleines to cool completely. Inject each madeleine with about 1 tablespoon of the lemon filling using a thin metal piping tip. Dust the tops of the madeleines with confectioner’s sugar. Enjoy!
