2 large eggs
2/3 cup sugar
Pinch of salt
1 cup flour
2 tsp lemon zest
10 Tablespons unsalted butter
1 tsp vanilla
Powdered sugar (optional)
Preheat oven to 375 degrees. Melt butter and let cool to room temperature. Generously butter and flour pan for large madeleines.
Using electric mixer, beat eggs and sugar in a large bowl just to blend. Next beat in vanilla, salt, and lemon zest. Add flour, beat just until blended. Gradually add cooled, melted butter in a steady stream beating just until blended.
Spoon 1 Tablespoon batter into each indentation. Bake until puffed and brown, should spring back in the middle, about 10-15 minutes. Cool for 5 minutes. Dust with powdered sugar if desired. Repeat with extra batter.
Try not to eat them all at once! (It will be hard, they are delightful!)