3 eggs
1/2 cup sugar
1/8 teaspoon salt
1 cup cake flour
1 cup butter, melted
1/2 teaspoon grated lemon zest
confectioners' sugar for dusting

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