6 lg. egg yolks
1/2 c. sugar
2 tbsp. grated lemon peel
1 tbsp. fresh lemon juice
1 c. all purpose flour, sifted
6 tbsp. unsalted butter, melted and lukewarm (3/4 stick)
Powdered sugar

Preheat oven to 375 degrees. Butter 12 madeleine molds (cookie molds that resembles sea shells). Using electric mixer, beat egg yolks and 1/2 cup sugar until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Fold in lemon peel and lemon juice. Fold in flour. Place half of batter in small bowl; fold in butter. Gently fold batters together.

Divide batter among prepared madeleine molds. Bake until toothpick inserted into center of madeleines comes out clean, about 15 minutes. Turn madeleines out onto rack and cool completely. Store at room temperature in airtight container. Sift powdered sugar over madeleines BEFORE serving. Delicious with ice cream.