2 lg. eggs, lightly beaten in 2 c. measure
2/3 c. sugar
1 c. all-purpose flour + 1 tbsp. extra for preparing the molds
5 oz. (1 1/4 stick) unsalted butter, cut into 6 pieces
Pinch salt
Grated rind of 1/2 lemon
Drops of freshly squeezed lemon juice
Drops of pure vanilla extract
Confectioners sugar, for sprinkling

Measure 1/4 cup of the eggs into a bowl, then beat in sugar and 1 cup flour. When thoroughly blended, let rest 10 minutes. Meanwhile, melt the butter in a 6-cup saucepan, bring to a boil, and let it brown lightly. Place the 1 tablespoon of flour in a small bowl and blend in 1 1/2 tablespoons of the browned butter; set aside for preparing the Madeleine pans. Stir the rest of the butter over ice until cool but liquid; blend it and the last of the eggs into the batter along with the salt, lemon rind and juice, and vanilla. Preheat oven to 375 degrees and set racks in the upper and lower middle levels. Paint the Madeleine cups with the reserved butter-flour mixture. Divide the batter into 24 lumps of a generous tablespoon each, and drop them into the Madeleine cups. Bake at 375 degrees for 15 minutes until the cakes are lightly browned around the edges, humped in the middle and slightly shrunk from the cups. Unmold onto a rack. When cool, turn shell side up and dust with confectioners sugar. They will keep in refrigerator for a day or two in airtight container and they freeze to perfection.