Lemon Earl Grey Madeleines with Lemon Curd Filling Recipe

Introduction

These Lemon Earl Grey Madeleines combine the delicate floral notes of Earl Grey tea with bright, tangy lemon curd for a delightful afternoon treat. Light, buttery, and perfectly crisp, they are a charming twist on the classic French cake.

Ingredients

• 8 tablespoons unsalted butter
• 1 teaspoon loose Earl Grey tea
• 2 large eggs (at room temperature)
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ⅛ teaspoon table salt
• ¼ cup lemon curd (for filling)
• Powdered sugar (for dusting)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Spray the madeleine pan with non-stick cooking spray.
2. Step 2: Melt the butter and stir in the loose Earl Grey tea. Let it steep while you prepare the batter.
3. Step 3: In a large mixing bowl with a whisk attachment, beat the eggs and sugar on medium-high speed until thick and pale, about 5 minutes. The mixture should fall in a thick ribbon when the whisk is lifted.
4. Step 4: Mix in the vanilla extract.
5. Step 5: Sift the flour, baking powder, and salt into the egg mixture. Gently fold with a spatula until no dry flour remains.
6. Step 6: Strain the melted butter through a fine mesh sieve into the batter, discarding the tea leaves.
7. Step 7: Fold the batter gently to combine all ingredients evenly.
8. Step 8: Spoon about one heaping tablespoon of batter into each well of the madeleine pan.
9. Step 9: Bake for 3 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 7 minutes.
10. Step 10: Allow the madeleines to cool in the pan for 3 minutes before transferring them to a wire rack to cool completely.
11. Step 11: Fill a piping bag with lemon curd, cut a small hole at the tip, and pipe the curd into the center of each cooled madeleine. Dust with powdered sugar and serve immediately.

Tips & Variations

• Use a madeleine pan with shallow wells to achieve the traditional shell shape and texture.
• For an extra lemony punch, add a teaspoon of lemon zest to the batter before baking.
• If Earl Grey tea leaves are not available, you can substitute with a similar black tea blend but Earl Grey’s bergamot flavor is unique here.
• To keep the tea flavor delicate, avoid steeping the butter too long; 5-10 minutes is sufficient.
• Serve madeleines slightly warm or at room temperature with a cup of tea for a classic pairing.

Storage

Store leftover madeleines in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed container for up to 1 month; thaw at room temperature before filling with lemon curd. It’s best to add the lemon curd just before serving to prevent the madeleines from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

You can prepare the batter up to 2 hours before baking, keeping it covered in the refrigerator. Let it come to room temperature before baking for best results.

What if I don’t have a madeleine pan?

While a madeleine pan creates the classic shape, you can bake the batter in mini muffin pans as an alternative. The texture will be similar, but the shape will differ.

Lemon Earl Grey Madeleines with Lemon Curd Filling Recipe

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5 from 89 reviews

These Lemon Earl Grey Madeleines are delicate French butter cakes infused with fragrant Earl Grey tea and bright lemon curd. Soft and fluffy with a tender crumb, these bite-sized treats feature a subtle bergamot flavor from the tea and a tangy lemon curd filling. Perfect for afternoon tea or a sophisticated dessert, they are lightly dusted with powdered sugar for an elegant finish.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 madeleines 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Butter Tea Mixture

• 8 tablespoons unsalted butter
• 1 teaspoon loose Earl Grey tea

Batter

• 2 large eggs (at room temperature)
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ⅛ teaspoon table salt

Filling and Garnish

• ¼ cup lemon curd (for filling)
• powdered sugar (for dusting)

Instructions

1. Prep the Oven and Pan: Preheat the oven to 400°F (200°C). Spray the madeleine pan with non-stick cooking spray to ensure easy removal of the cakes.
2. Infuse Butter with Earl Grey: Melt the butter in a small saucepan or microwave-safe bowl. Stir in the loose Earl Grey tea leaves and let steep while you prepare the batter to infuse the butter with the tea’s distinctive bergamot flavor.
3. Beat Eggs and Sugar: In a large mixing bowl fitted with a whisk attachment, beat the eggs and granulated sugar on medium-high speed for about 5 minutes until the mixture is thick, pale, and falls in a thick ribbon when the whisk is lifted.
4. Add Vanilla Extract: Mix the vanilla extract gently into the thick egg mixture to enhance flavor depth.
5. Fold in Dry Ingredients: Sift together the all-purpose flour, baking powder, and table salt. Gradually fold this dry mixture into the egg mixture with a spatula, carefully incorporating until no dry flour remains and the batter is smooth.
6. Strain Butter and Combine: Strain the Earl Grey infused butter through a fine mesh sieve to remove the tea leaves, then gently fold the warm butter into the batter until just combined.
7. Fill the Madeleine Pan: Spoon about one heaping tablespoon of batter into each well of the prepared madeleine pan, filling each mold evenly.
8. Bake – First Stage: Bake in the preheated oven at 400°F (200°C) for 3 minutes to create an initial rise and develop a slightly crispy edge.
9. Bake – Second Stage: Reduce the oven temperature to 350°F (175°C) and continue baking the madeleines for an additional 7 minutes until golden and springy to the touch.
10. Cool Madeleines: Let the madeleines cool in the pan for 3 minutes to firm up, then carefully transfer them to a wire rack to cool completely to room temperature.
11. Fill and Serve: Fill a piping bag fitted with a small tip with lemon curd. Cut a small hole at the end and pipe a dollop of lemon curd into the center of each cooled madeleine. Dust lightly with powdered sugar before serving immediately.

Notes

• Use room temperature eggs to help achieve the airy, thick batter that’s essential for light madeleines.
• Make sure the melted butter is cooled slightly but still warm when folding into the batter to maintain the eggs’ volume.
• If you don’t have loose Earl Grey tea, substitute with 1 teaspoon of finely crushed Earl Grey tea bags or a few drops of bergamot extract.
• Adjust baking time slightly if your oven runs hot or the madeleine pan is deeper or shallower than standard.
• For best flavor, use fresh lemon curd or homemade for the filling.

Keywords: Lemon Earl Grey Madeleines, French madeleines, Earl Grey tea recipes, lemon curd desserts, tea cakes, delicate French pastries