Contributed by: Chef Hillary Chell
2 x lemons zested and juiced
Boil cream and sugar slowly for three minutes Whisk in zest and juice. Pour into serving dishes and chill for three hours.
3 x eggs
1/2 tsp baking powder
Zest of 1 lemon
Preheat oven to 200 degrees Celsius.
Grease madeleine tray and dust with a little flour.
Melt butter, and allow to cool slightly. Whisk eggs and sugar until pale and thick, sift in the flour, and lemon zest and fold gently.
Pour in the melted butter and gently mix in.
Spoon into tray and bake for around eight to ten minutes until springy to touch.