At Cumulus Inc., simplicity is elevated through precision, seasonality and a quietly refined approach to dining. A Melbourne institution, the Flinders Lane restaurant is known for its ever-evolving menu that balances European influence with a distinctly local sensibility. These Madeleines capture that ethos beautifully, light, delicate and filled with a bright, silky lemon curd, offering a perfect balance of richness and freshness.
LifestyleMadeleines with Lemon Curd
Next ArticleMadeleines with Lemon Curd
28 April 2026
INGREDIENTS
Lemon Curd
270g caster sugar
4 eggs
1 egg yolk
Finely grated zest of 5 lemons
Juice of 4 lemons
170g unsalted butter, softened
Madeleines
400g unsalted butter
480g plain flour
2 teaspoons baking powder
360g caster sugar
Pinch of salt
Finely grated zest of 4 lemons
8 large eggs
METHOD
Lemon Curd
In a heatproof bowl, whisk together the sugar, eggs, egg yolk, lemon zest and juice until well combined. Place the bowl over a pan of gently simmering water, ensuring it does not touch the water, and whisk continuously until the mixture becomes thick and pale.
If needed, increase the heat slightly to encourage thickening. Once ready, remove from heat and allow to cool to room temperature. Gradually whisk in the softened butter, a little at a time, until smooth and glossy. Transfer to a piping bag or squeeze bottle and refrigerate until needed.
Madeleines
Preheat the oven to 200°C and generously grease two 12-cup madeleine trays.
Melt the butter gently over low heat, then set aside to cool. Sift together the flour and baking powder.
In the bowl of an electric mixer, combine the sugar, salt and lemon zest, rubbing together lightly to release the oils. Add the eggs and whisk until pale and aerated.
Gently fold in the flour mixture, followed by the cooled melted butter, until just combined.
Spoon the batter into the prepared trays, filling each mould to the top. Bake for 8–10 minutes, or until the madeleines are lightly golden, soft and spring back to the touch.
Remove from the oven and, while still warm, pierce the base of each madeleine with a skewer. Pipe approximately 1½ teaspoons of lemon curd into the centre of each. Dust lightly with icing sugar and serve immediately.
NOTE
The lemon curd can be made ahead and stored in the refrigerator for up to 4 days. Any excess is perfect served simply over fresh bread or toast.
