Robyn's lemon madeleines

Method

• 1
  Preheat oven to 200°C/180°C fan-forced. Grease a 20-hole, 1 1/2 teaspoon-capacity madeleine pan.
• 2
  Using an electric mixer, beat egg, sugar and rind until pale and thick (see note). Sift flour over egg mixture. Using a large metal spoon, fold to combine. Add butter. Fold to combine.
• 3
  Spoon 1 level teaspoon mixture into each hole. Bake for 3 to 4 minutes or until light golden and puffed. Stand in pan for 1 minute. Transfer to a wire rack to cool. Repeat with remaining mixture to make 50 madeleines. Dust with icing sugar. Serve.