Rachel Khoo makes madeleine with Lemon Curd recipe or madeleines à la crème au citron on The Little Paris Kitchen.

Rachel says: “This recipe for madeleines à la crème au citron was given to me by my friend Frankie Unsworth who, like me, studied pàtisserie at Le Cordon Bleu in Paris. The batter can be made in advance and then baked in time for tea: madeleines should always be eaten fresh from the oven.”

The ingredients for the madeleines: 3 free-range eggs, 130g sugar, 200g plain flour, 10g baking powder, 1 unwaxed lemon, finely grated zest only, 20g honey, 4 tbsp milk, 200g butter, melted and cooled, punnet of raspberries and icing sugar, for dusting.

For the lemon curd: 1 unwaxed lemon, finely grated zest and juice only, pinch of salt, 40g sugar, 45g butter and 2 free-range egg yolks.