In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.

Spoon the flour and baking powder into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.

Add the lemon zest to the cooled butter.

Dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.

Plop enough batter in the center of each indentation with enough batter, fill it about 3/4 full.

Do not spread it.

Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)

Bake for 8-10 minutes or until the cakes just feel set. While the cakes are baking, make glaze.

In a small mixing bowl stir together the powdered sugar, lemon juice, and water until smooth. Set aside.

Remove madeleines from the oven. Tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated. Scrape off any excess glaze with a dull knife. After dipping, rest each cake back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.

Best eaten the day they’re made.