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Rub together the caster sugar and lemon.
Whisk together the eggs, sugar, honey and vanilla until light and airy.
Sift in the flour and baking powder and fold to combine.
Whisk in the melted butter and milk.
Transfer the batter into an airtight container and refrigerate for at least 12 hours.
Prepare a madeleine pan with melted butter and dust it with flour.
Pipe the cold madeleine batter into the prepared pan.
Bake at 190C for 12-14 minutes.