Name: Meyer Lemon Madeleines
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: French
Ingredients: 1/2 cup unsalted butter, melted and cooled; 2/3 cup granulated sugar; 2 large eggs; 1 tablespoon Meyer lemon zest; 2 tablespoons Meyer lemon juice; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; Powdered sugar for dusting (optional)

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Meyer lemon madeleines are one of my favorite small treats to bake when I want something delicate, bright, and comforting. I love how their soft, buttery texture pairs with the gentle sweetness of Meyer lemon. They feel elegant but approachable, making them perfect for afternoon coffee, brunch, or a light dessert.

Why You’ll Love This Recipe

I love this recipe because the madeleines turn out tender with lightly crisp edges every time. I enjoy how Meyer lemons add a floral, less acidic citrus flavor that feels smoother than regular lemons. These cookies are simple to make, yet they always feel special and bakery-worthy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
granulated sugar
eggs
Meyer lemon zest
Meyer lemon juice
vanilla extract
all-purpose flour
baking powder
salt
powdered sugar for dusting (optional) Meyer Lemon Madeleines

Directions

I start by melting the butter and letting it cool slightly. In a bowl, I whisk together the eggs and sugar until pale and slightly thickened. I mix in the Meyer lemon zest, lemon juice, and vanilla. I gently fold in the flour, baking powder, and salt, then stir in the melted butter until the batter is smooth. I chill the batter briefly, then spoon it into a greased madeleine pan. I bake until the edges are lightly golden and the centers spring back when touched. I let them cool slightly before removing them from the pan.

Servings and timing

I usually get about 12 madeleines from this recipe.
Preparation time: about 15 minutes
Chilling time: about 30 minutes
Baking time: about 10 minutes
Total time: approximately 55 minutes

Variations

I sometimes dip half of each madeleine in melted white or dark chocolate. When I want extra citrus flavor, I add a light lemon glaze instead of powdered sugar. I also enjoy swapping vanilla extract for almond extract for a slightly nutty note.

storage/reheating

I store madeleines in an airtight container at room temperature for up to 2 days. If they lose some softness, I warm them briefly in the microwave for a few seconds before serving. Meyer Lemon Madeleines

FAQs

What makes Meyer lemons different from regular lemons?

I like Meyer lemons because they’re sweeter and less acidic, with a subtle floral flavor.

Do I need a madeleine pan?

I do recommend it, since the pan gives madeleines their classic shell shape and signature hump.

Why should I chill the batter?

I chill it to help create the traditional rise and tender texture during baking.

Can I freeze madeleines?

I freeze them in an airtight container for up to one month and thaw at room temperature.

How do I keep madeleines from sticking?

I generously butter the pan and lightly dust it with flour before filling.

Conclusion

Meyer lemon madeleines are a simple yet elegant treat I love baking when I want something light, buttery, and full of citrus flavor. Their soft texture and gentle lemon aroma make them a joy to eat, and they’re a recipe I always enjoy coming back to.

Meyer Lemon Madeleines

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Delicate, buttery madeleines infused with the gentle sweetness and floral citrus flavor of Meyer lemons, perfect for coffee breaks, brunch, or a light dessert.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 12 madeleines
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

1/2 cup unsalted butter, melted and cooled
2/3 cup granulated sugar
2 large eggs
1 tablespoon Meyer lemon zest
2 tablespoons Meyer lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar for dusting (optional)

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Instructions

Melt the butter and set aside to cool slightly.
In a mixing bowl, whisk together the eggs and granulated sugar until pale and slightly thickened.
Whisk in the Meyer lemon zest, Meyer lemon juice, and vanilla extract.
Gently fold in the flour, baking powder, and salt until just combined.
Stir in the melted butter until the batter is smooth.
Cover and chill the batter in the refrigerator for about 30 minutes.
Preheat the oven to 375°F (190°C) and generously butter a madeleine pan.
Spoon the batter into the prepared pan, filling each mold about three-quarters full.
Bake for 9–11 minutes, until the edges are lightly golden and the centers spring back when touched.
Cool briefly, then remove from the pan and dust with powdered sugar if desired.