2 lemons, unwaxed

¾ c + 1 T granulated sugar

1 1/3 c + 1T cake flour

2 t baking powder

12 ½ t butter

4 eggs

1 2/3 t honey

Prepare the madeleine batter one day ahead.

Using a grater, remove the zest from the lemons.  In a large bowl, mix the grated zest with the sugar.  In another bowl, sift together the flour and baking powder.  In a small saucepan, melt the butter over low heat.

In another large bowl, place the eggs, the sugar and lemon zest mixture and the honey.  Whip until pale and frothy.  Fold in the flour and baking powder mixture.  Add the melted butter and combine.  Refrigerate batter for a minimum of 12 hours in a closed container.

The following day, melt 1 ½ T of butter and using a pastry brush, butter the molds.  Refrigerate for 15 minutes to allow the butter to harden.  Lightly dust with flour, turn upside down and tap out any excess.  If you do not fill the molds right away, keep them in the refrigerator.

Preheat the oven to 390F.  Fill molds ¾ to the top with batter.  Place in oven and bake mini madeleines for 8 to 10 minutes.  When golden, remove from the oven and allow to cool slightly before removing from the molds.