<p><span style="color: rgb(63, 55, 53); font-family: &quot;Open Sans&quot;, sans-serif; font-size: 16px;">Melt the butter and let it cool.</span></p><p><font color="#3f3735" face="Open Sans, sans-serif"><span style="font-size: 16px;">Mix the sugar and lemon zest.</span></font></p><p><font color="#3f3735" face="Open Sans, sans-serif"><span style="font-size: 16px;">Whisk the egg while adding the sugar.</span>&nbsp;</font></p><p><font color="#3f3735" face="Open Sans, sans-serif"><span style="font-size: 16px;">Add the flour and baking powder.</span>&nbsp;</font></p><p><font color="#3f3735" face="Open Sans, sans-serif"><span style="font-size: 16px;">Place the batter in a piping bag and refrigerate for at least one hour.</span>&nbsp;</font></p><p><font color="#3f3735" face="Open Sans, sans-serif"><span style="font-size: 16px;">Butter and flour a madeleine mold. Fill each mold with 20 grams of batter.</span>&nbsp;</font></p><p><span style="font-size: 16px; color: rgb(63, 55, 53); font-family: &quot;Open Sans&quot;, sans-serif;">Place the madeleines in the oven.</span>&nbsp;</p><p><br></p>