With citrus season in full swing, we are using lots of lemons and blood oranges from the markets. When our friend Katrina brought us a bag of Meyer lemons from her brother’s tree, we made a big batch of lemon curd. We used this recipe from David Lebovitz, and as his recipes always do, it worked perfectly. If you prefer to skip a step, you can always buy lemon curd like this or this..
We were in a baking mood, so we made a batch of Madeleines. For baking, we’ve found this book from Thomas Keller to have consistently reliable recipes (the croissants are the best!). The creamy lemon tart filling was perfect in the crisp, buttery Madeleines. We used a pastry bag with a Bismarck tip to pipe a little lemon curd into the bubble on top of each Madeleine. Make sure to use a coupler with this tip or you won’t be able to stick it into the Madeleine without lemon curd spilling everywhere.
These were so delicious–they’d be perfect for a tea, brunch, or dessert. You may want to double the recipe. They won’t last long! It doesn’t take much lemon curd to fill the Madeleines. We ended up with a few small jars of lemon curd in the fridge for quick weekday breakfasts.
- After Madeleines and lemon curd have both cooled, fit a pastry bag with a Bismarck tip and coupler.
- Add about a cup of lemon curd to the pastry bag.
- Working with one Madeleine at a time, insert the pastry tip about ½" into the mound on top of each Madeleine, and pipe in lemon curd until the lemon curd begins to seep out around the tip.
- Dust with powdered sugar immediately before serving.