Instructions: 1. Heat oven to 350. Brush Madeleine molds with 2 T butter. (Or use vegetable spray or nonstick molds.)

2. Beat eggs at low speed, gradually adding salt and sugar. Increase speed as batter becomes light and fluffy.

After about 7 minutes, reduce speed to low and add vanilla. Turn off mixer.

Fold in flour in batches to prevent lumps: Add a batch and turn mixer on for 2 seconds, then off. Repeat until flour is used up.

3. Add 1/2 C melted butter to batter using same on-off technique. Do not overbeat. Incorporate stray flecks of flour with a rubber spatula. Scrape 1 t lemon zest into batter.

4. Spoon batter into each mold, about three-quarters full. Bake 10 minutes, or until madeleines are firm in center. Immediately turn out onto wire rack and let cool to room temperature. Martha Stewart Living/Feb. &

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.