Madeleines and lemon curd

Serves four

For the lemon curd

• 300g flour
• 70g ground almonds
• 10g baking powder
• 330g butter
• 335g caster sugar
• 20g demerara sugar
• 100g honey
• 2 lemons
• 8 eggs
• 0 Butter
• 0 Icing sugar

• 300g lemon juice
• 200g caster sugar
• 150g unsalted butter

Step 1
First make the curd.

Step 2
Put the lemon juice, zest and sugar in a saucepan, bring to a boil, then whisk in the butter bit by bit, until it has melted.

Step 3
Now whisk in the eggs one by one, and finally the egg yolk, and cook over a medium-low heat, stirring continuously so the eggs don't scramble, until the mix is smooth, glossy and thickened.

Step 4
Pass through a sieve into a bowl, then chill over a second bowl filled with ice.

Step 5
In a large bowl, mix together the flour, almonds and baking powder.

Step 6
Heat the oven to 180C/350F/gas mark 4.

Step 7
Melt the butter in a pan, add the sugars, honey and lemon rind, and add to the flour mix.

Step 8
Beat in the eggs until well incorporated, then set aside.

Step 9
Butter and flour the madeleine moulds, spoon in the mix and bake for eight to 12 minutes.

Step 10
Remove the madeleine tray from the oven and dust the madeleines with icing sugar.

Step 11
Pop them out of the mould and serve warm with the cold lemon curd.