Raspberry Madeleines with Meyer Lemon Curd


Raspberry Madeleines with Meyer Lemon Curd | From My Sweet Heart

These cookies were shared in 2011 at a very special Valentine’s Day Celebration Event.  Anna, from Crunchy Creamy Sweet hosted some amazing and creative bloggers with their favorite sweet recipes.  I wanted to share a new twist on one of my most favorite cookies…..madeleines! 

As if madeleines were not the perfect sweet, soft little cookie already.  Right?  Well these were baked with a raspberry in each and a little bit of tart meyer lemon curd piped in!


I am going on record to say that madeleines are my absolute favorite cookie.  Because quite honestly, to me, it’s like eating a little cake!


Raspberry Madeleines with Meyer Lemon Curd | From My Sweet Heart


Madeleines made with honey or vanilla are perfect on their own.  Adding chocolate or other flavors makes them pretty interesting, too.  But what fascinated me about this recipe, was that a raspberry is baked in the center of the cookie.  And when it cools, some lemon curd is piped inside the raspberry!


Sweet and tart!  You can just see the raspberry trying to poke out!


Raspberry Madeleines with Meyer Lemon Curd | From My Sweet Heart


I have a little Meyer lemon tree that I’ve managed to keep alive for a year and a half now!  


MeyerLemonCollage | From My Sweet Heart


The lemons start out looking little baby limes.  But they grow maybe just a little bit bigger than the size of a lemon and are much sweeter.  So I decided to use them in the lemon curd for this recipe.


Almost ready!



Meyer Lemons | From My Sweet Heart


It’s best to make the lemon curd a day in advance so it has time to thicken.



(Adapted from Rachel Khoo’s recipe on The Cooking Channel)

Yields:  2 dozen of the most delicious madeleines you will ever taste!

Level of Difficulty:  fairly easy….just butter the heck out of your madeleine pan!


Let’s start with the MEYER LEMON CURD.  You will need:

  • 1 3/4 ounces of butter
  • 1 1/2 ounces of sugar
  • the juice and zest of 1 Meyer lemon
  • 2 egg yolks
  • a pinch of salt

Place the butter, sugar, lemon juice and zest, and the pinch of salt in a small saucepan.  Heat this on low until the butter has melted.  In a separate bowl, whisk the egg yolks until they are pale in color.  Remove the pan from the heat, and add the egg yolks, whisking vigorously.  Return the pan back to low heat and whisk constantly until the curd begins to thicken.  Once the curd begins to release a few bubbles, remove it from the heat and press it through a fine mesh sieve into a bowl.  Cover the bowl with plastic wrap, making sure the wrap touches the top of the curd to prevent a skin from forming.  Chill for at least an hour but it is much better if you can let it refrigerate overnight.


This is how thick and pretty it will look in your madeleine!



Raspberry Madeleines with Meyer Lemon Curd | From My Sweet Heart



  • 7 ounces of all purpose flour (plus extra for dusting the pan)
  • 4 1/2 ounces of sugar
  • 1/4 of an ounce of baking powder
  • 3 large eggs
  • 3/4 of an ounce of honey
  • 4 Tablespoons of milk
  • 7 ounces of butter, melted and cooled (plus a little more for buttering the pan)
  • the zest of 1 meyer lemon
  • 24 fresh raspberries

Beat the sugar with the eggs until they are pale and frothy.  In a separate bowl, combine the flour, baking powder and lemon zest.  Mix the honey and the milk with the cooled butter and then add it to the egg mixture.  Fold in the flour in 2 additions.  Cover the bowl and let the mixture rest in the refrigerator for a few hours.


Pretty soon you will be nibbling on one of these!



Raspberry Madeleines with Meyer Lemon Curd | From My Sweet Heart


When you are ready to bake, preheat your oven to 375°F.  Butter and flour two, 12 shell, madeleine tins.  Put a heaping Tablespoon of batter into each shell and press a raspberry deep into the center of the batter.  Bake for 5 minutes and then turn the oven off for 1 minute.  (This is how the madeleines get their signature peak).  Then turn the oven on to 325°F and bake the madeleines for another 5 minutes.  Let them rest on a wire rack until they are cool enough to handle.  Then scoop your Meyer lemon curd into a piping bag fitted with a small round tip.  Pipe about a teaspoon of the curd into the opening of the raspberry.  Dust with some powdered sugar and serve immediately.


The raspberries really do make this cookie something special!



Raspberry Madeleines with Meyer Lemon Curd | From My Sweet Heart

Do visit Anna at Crunchy, Creamy Sweet.  You will love her beautiful blog, full of amazing recipes and jaw dropping photography!


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    • Anne Boeckl says

      Anna….I feel exactly the same way! You wouldn’t want me as a neighbor because I’d be knocking at your door all hours of the day or night to borrow your stuff and ask for photography advice! But coffee and treats would be nice! Thanks so much for inviting me to participate in your special Valentine’s event. I loved every minute of it! : )

    • Anne Boeckl says

      Awww Ramona….you are so sweet! As sweet as those beautiful chocolate covered strawberries you made for Valentine’s Day! : )

    • Anne Boeckl says

      Thanks Sandra! Your sweetest day tablescape is so beautiful. You have no idea what an inspiration you are to me always! : )

    • Anne Boeckl says

      Thanks Laura…I love that quote, too! And your Apricot glazed coffee cake looks so perfect and easy for a weekend treat! : )

  1. says

    Well, you definitely found your passion and you are driving us all crazy with it! :) Raspberry AND lemon curd? Your cookies are incredible and this one is no exception! Delicious!

    • Anne Boeckl says

      Thanks MJ! And your passion clearly lies in all the fabulous dishes you tempt us with. Your shrimp and grits looks outstanding! : )

      • says

        Hey Darlin! I’ve listed this madeleines in my most recent post of Meyer Lemon recipes as one I’d like to try. Now that the market has Meyer lemon, it’s time to make these. :)

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