Ingredients

• 4 eggs
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons grated lime zest
• 1 cup sifted cake flour
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• Confectioners' sugar for garnish

Instructions

1. Preheat oven to 350 degrees F. Lightly grease the indentations in a madeleine pan.
2. Beat eggs, sugar, and salt on high speed until
3. light, about 2 minutes. Blend in lime
4. juice and zest.
5. Gently fold in flour and then the cooled butter,
6. 2 tablespoons at a time. Batter should
7. be loose, the consistency of sour cream.
8. Spoon batter into the madeleine pan, filling
9. molds 2/3 full.
10. Bake in the center of the oven for 11 to 12 minutes, or until cookies are firm and begin
11. to shrink from the sides of the pan. Press narrow ends of cookies to release
12. them from the mold, or use the tip of
13. a knife to help.
14. Cool cookies on a wire rack, patterned side up. When ready to serve, arrange on a serving dish and sprinkle with sifted confectioners' sugar.