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
A delicious and easy recipe for Lemon-curd and raspberry stuffed madeleines. These Lemon-Raspberry Madeleines are fantastic!
- ¾ cup All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- 2 Large Eggs
- ⅓ cup White Sugar
- 1 tbsp Brown Sugar
- 1 tbsp Maple Syrup
- 2 ½ tbsp Lemon Zest (about half a large lemon)
- 1 tsp Water
- 6 tbsp Unsalted Butter, melted
- 12 raspberries
- ⅓ cup lemon curd, for piping
- Icing Sugar, for dusting
- Whisk the flour, baking powder, and salt together in a small bowl.
- In a separate bowl, whisk together the eggs, white and brown sugar, maple syrup, lemon zest, and water until a smooth mixture is produced. Whisk the dry ingredients in until just incorporated, and then add the butter, whisking until the mixture is smooth and sticky. Cover your bowl with cling film, and chill in the refrigerator for at least one hour, ideally overnight.
- Preheat oven to 400 degrees F. Lightly coat a madeleine pan with butter and dust with flour, tapping out any excess. Pipe or spoon (it doesn’t affect the shape of the madeleine) the batter into the pan, filling each madeleine well about two thirds full. Place one raspberry “open-side”-up in the centre of each madeleine well.
- Bake for 8-10 minutes, until edges are browned slightly and spring back when pressed lightly.
- Tap to release the madeleines. Pipe lemon curd into the warm madeleine through the opening in the raspberry. Dust with icing sugar. Serve warm.
- Category: Desserts
- Method: Baking
- Cuisine: French
Keywords: Lemon-Raspberry Madeleines, Lemon Raspberry Madeleines, Lemon Madeleines, Lemon raspberry madelines, rachel khoo madelines, rachel khoo madeleines, lemon curd raspberry madeleines
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