Meyer Lemon Madeleines

Meyer Lemon Madeleines

If I had to pick a favorite holiday, it would have to be Valentine’s Day. I’ve always loved the day because really, it’s so… simple. The only real rule is that you need to show people you love them. Check back Friday for a date night story about Jack and me, but I’m dedicating this post to the person that made this day my favorite when I was a kid – my mom.

Growing up, she always made Valentine’s Day so special for me and my sister. For at least a week leading up to February 14th, we would make crafts with tiny scissors and red construction paper. There would also be treats galore… brownies cut into heart shapes and cupcakes topped with poofs of pink frosting. On the special day, there may or may not have been a heart shaped breakfast before we’d put on pink dresses and head to school to trade tiny envelopes with our little friends. After school, there were more treats. It was the sweetest kind of sugar rush there could be.

So fast forward to now, it’s only appropriate that the credit, again, goes to mom. I’ve been a little down for the count with some health issues and other calamities lately, and my mom spent a few weeks in town to help out in that way that only moms can. The bed got made, the dog hair got vacuumed out of the sofa cushions, AND heart shaped madeleines for the blog got made. And, how cute are they?!?

Of course, we made them with a little lemony spin. They were incredibly easy to make because, well, my mom did all of the work. So let’s just say that they were incredibly easy to eat.

Meyer Lemon Madeleines

5.0 from 3 reviews
Meyer Lemon Madeleines
Serves: 12-16 madeleines
  • 2 eggs
  • ⅓ cup cane sugar
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon oil
  • ½ cup all-purpose flour, sifted
  • 1 teaspoon lemon zest (from a meyer lemon, ideally)
  • 4 tablespoons coconut oil, melted and cooled
  • Powdered sugar, for dusting
  1. Preheat the oven to 375°F. Spray your madeleine pan with cooking spray, or skip if your pan is nonstick.
  2. In a large bowl, combine the eggs, sugar and salt. Use an electric mixer and, beat well until the mixture is pale, thick and fluffy, about 5 minutes. Beat in the vanilla and lemon oil. Sprinkle the sifted flour over the egg mixture and beat on low speed to incorporate.
  3. Using a rubber spatula, gently fold in the lemon zest and half of the coconut oil just until blended. Fold in the remaining coconut oil.
  4. Divide the batter among the prepared molds, using a heaping tablespoon of batter for each mold. Bake the madeleines until the tops spring back when lightly touched, 5 to 8 minutes. (This might vary depending on your oven - we baked ours for 5).
  5. Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. Once they're cool, dust with powdered sugar.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Laura from on said:

    Your mom is such a champ. I have many fond and warm memories of my mum giving my brother and I cute little valentines and treats when we were kids. I hope you’re back to 100% soon, too 🙂

  2. Yolonda from on said:

    I Made lemon madeleines last week. So delicious

  3. Kari from on said:

    I absolutely love madelines but I definitely haven’t mastered making them yet. Maybe I was just missing the right recipe!

  4. Savvy on said:

    Mums are the BEST- esp when they arrive, pitch in, and share hugs, too!!

  5. Jsse from on said:

    Yes to these! Meyer lemons are so so good and definitely can’t turn down a madeline. Just made a really great juice with some meyer lemons. Thanks for the recipe!

  6. HDeffenbaugh on said:

    Can you make these in some other form if you don’t have a Madeline pan?

    • Unfortunately, I’d recommend making them in a madeleine pan. During one of our tests, we baked some extra batter in a shallow baking pan and it just wasn’t the same as the madeleine shape. I usually try not to make recipes so pan-specific, I just couldn’t resist this one for Valentine’s day!

  7. Jackie on said:

    Can I replace coconut oil with something else like clarifying butter or just butter?

  8. Madeline from on said:

    I love madeleines! And not just because it’s my namesake…: ) I’m glad that Valentine’s is your favorite holiday because I feel like so many people hate on it all the time! I definitely focus not just on romantic love but also just showing general love for all of the special people in my life. If more people looked at it that way, I think they might not hate it as much! : )

  9. Eden Passante from on said:

    Madeleines are the best! Love the shape for Valentine’s day!!

  10. They are truly super cute and amazing! Your Mum has definitely rubbed her fairy dust onto you! 🙂

  11. Michael Jean on said:

    Sweet delights this month of love. Will surely try this recipe.

  12. Benazir from on said:

    Okay. I’m just so hungry by simply looking at them!! I can’t wait to try this recipe out. I’m also pretty sure it’ll be all gone once I’m done baking them… by me. (; xx

  13. I love your receipts, I’m waiting for your cookbook! 😉

  14. Gabriella from on said:

    These are so darn cute! And meyer lemons – the best.

  15. Jane from on said:

    I love the way you look at Valentines Day, simply showing a little extra love. Beautiful! These are just as beautiful as your words, your mom sounds like an absolute sweetheart 🙂

  16. Kelley from on said:

    It’s so hard to justify a madeleine pan but THIS is CUTE. Having worked in a cafe that sold fresh madeleines, a good one is a utter joy, and a so-so one is a great disappointment. Meyer lemon sounds perfect.

  17. those madeleines are so precious! and totally delicious-looking, too. what a sweet story about your mom! my mom always made us heart-shaped muffins for breakfast on the morning of the 14th, so I have special sweet memories of the holiday as well. happy valentine’s day!

  18. These madeleines are beautiful. I love them, and a couple of weeks ago, I made lots of them, almost every day !!
    The molds a just perfect and lovely !

  19. Malavika on said:

    I made these madeleines today and they were so simple and so delicious! I didn’t have lemon oil so I used 2 teaspoons of zest instead. They had a subtle lemony taste which seems just right.

  20. Nancy Carlson on said:

    Mom’s are the best!! Love your blog and your Madeleines. Thank you 🙂

  21. Cathy on said:

    Where can I find the heart pans?

  22. Sue Z. on said:

    So excited to make these. I ordered the heart shaped Madeline pan from Williams – Sonoma( California store had them 1-520-615-3595). Will be trying them soon!!

  23. Tan on said:

    Am in the UK. Can anyone get me two of these tins? Have looked everywhere online. Please. Thank you.

    • I’m sorry, I’ve noticed that Williams Sonoma doesn’t carry these anymore, even in the US, since I first posted this recipe nearly 2 years ago. The recipe can be made in a regular madeleine pan.

  24. Deb Zak on said:

    I love Lemon and Madeleines. For vegans can you substitute egg replacer instead of eggs?

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):