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Lemon Madeleines

6 egg yolks
1/2 cup sugar
2 TBS grated lemon rind
1 TBS fresh lemon juice
1 cup sifted flour
6 tablespoons unsalted butter, melted and lukewarm
confectioners sugar

Preheat oven to 375F. Butter 12 madeleine molds and set aside.
Beat egg yolks and sugar until pale yellow and ribbons form when
beaters are lifted (5 minutes). Fold in lemon rind and lemon juice;
fold in flour and mix well.

Place half of batter in a small bowl. Fold in butter. Gently fold
both batters together. Place 1 level tablespoon batter among the
molds and bake until center tests done (about 15 minutes).

Cool on wire rack. Sift confectioners sugar over tops before
serving. Store in airtight container until serving.

Makes 1 dozen.

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