Instructions: 3/4 Cup powdered sugar mixed with 1/2 teaspoon ground vanilla beans

In a small saucepan, combine 1/2 cup of the butter with the 2 vanilla beans. Gently steep over low heat for 10 minutes to release the aromatic oils; do not boil.

Remove from the heat, and set aside to infuse for 30 minutes. Remove beans from butter, wipe off, and save for another use.

In a large bowl, whisk the eggs with the sugar until light colored and thick enough that it falls in ribbons. Beat in the lemon zest, lemon juice, and ground vanilla beans.

Fold flour into eggs, using a rubber spatula. Fold in the 1/2 cup flavored butter untiljustincorporated,dont overfold. Cover bowl with plastic wrap and chill in the refrigerator for at least an hour.

Preheat the oven to 425 degrees. Using a small pastry brush, grease two 12-form Madeleine molds with 2 tablespoons of melted clarified butter, spreading evenly.

Refrigerate the molds until the butter is set, about 10 minutes.

Spoon rounded spoons of the batter into the center of the molds. Do not smooth batter and fill each mold only about 2/3 full.

Bake in the center of the oven for 5 minutes, then reduce heat to 375 degrees and bake for 7 to 10 minutes. The Madeleines should be gold in the center and browned around the edges.

Remove from the oven and sharply rap the mold against a surface to loosen them. Turn out, and cool slightly on a wire rack. When Madeleines are still slightly warm, dust with vanilla-scented powdered sugar. Divine!

Will make about 2 dozen 3-inch cakes or 3 dozen 2-inch cakes.

Madelaines are best served slightly warm. Store in airtight jars or tins (assuming theres any leftover).

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