This recipe uses a full-sized madeleine pan, fills it with an airy lemon-flavoured madeleine batter, sticks a fresh raspberry in the middle, and then pumps that raspberry full of delicious lemon curd. Then I dust that delicious madeleine with icing sugar. Why? Because, I can. And you know what else? It tastes even better than it sounds! Lemon-Raspberry Madeleines are a treat you don’t want to miss!
Did I mention this recipe is really rather easy to make? I didn’t, did I? Well… it is! If you don’t happen to have any lemon curd on hand, it’s available in many larger supermarkets. Should you however want to make your own lemon curd, I’ve already provided a recipe in my Lemon Curd Cake with White Chocolate Buttercream Frosting post!
Of course, if you’re just looking for a bunch of madeleine recipes, you can also try out my Lemon & Poppy Seed Mini Madeleines – it was one of my earliest recipe posts, and people have always come back with amazing things to say about them! In that post I actually mention the inspiration for this recipe… Lemon-Raspberry Madeleines are also in The Little Paris Kitchen, Rachel Khoo’s excellent cookbook. My version doesn’t follow her recipe, but I was certainly inspired by it!
AND NOW, on to the recipe itself. Try this one. If you don’t have a madeleine pan, you can kinda-sorta-mostly make-do with a mini muffin tin, but I really recommend you get a madeleine pan. Madeleines are wonderful. (Lemon-Raspberry Madeleines make the madeleine experience even better!)Print
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