In a stainless steel bowl, pour the powdered sugar over the whole eggs. Mix well until the mixture turns white.
Using a Microplane zester, grate the lemon to recover the zest and juice of 1/2 lemon… Finally add 3/4 of the milk and mix with a whisk.
In another bowl, mix the flour and the baking powder together then sift them with a sieve over the mixture previously obtained. Mix well with a whisk.
Finally add the melted and then cooled butter and the remaining milk.
Leave to rest for 15 minutes in a cool place, covered.
Preheat your oven to 250°C.
Meanwhile, oil the madeleine molds if they are metal. If you use silicone molds, it is not necessary to grease them.
Then fill the molds 3/4 full using a piping bag.
Bake under rotating heat and reduce the temperature to 200°C.
Cook for approximately 10 to 12 minutes.
The madeleines are cooked when they are puffy and colored.
Remove from the oven and let cool before unmolding and enjoying warm or cold.
