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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/lemon-earl-grey-madeleines-with-lemon-curd-filling-recipe/