Lemon Curd Madeleines
  1. After Madeleines and lemon curd have both cooled, fit a pastry bag with a Bismarck tip and coupler.
  2. Add about a cup of lemon curd to the pastry bag.
  3. 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.
  4. Dust with powdered sugar immediately before serving.
Recipe by The Taste SF at https://www.thetastesf.com/meyer-lemon-curd-filled-madeleines/