Preheat oven to 375°F.
Butter Madeleine molds (or other small tins) well and set aside.
Have all ingredients at room temperature.
Mix together eggs, sugar and salt over a hot water bath.
Using the wire whip of an electric mixer, beat the eggs at high speed until they are very light and thick (10 to 15 minutes). Using a spatula, fold in the flour gently.
Fold in the melted butter slowly, pouring in a steady stream.
Stir in the lemon zest.
Fill buttered Madeleine molds 2/3 full, smoothing the top.
Bake 12-15 minutes at 375°F. Remove from pan immediately.
After five minutes, dust with confectioners' sugar.
Note: you may substitute half of the flour with finely ground almonds.
Submitted by: CM
