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In a mixing bowl, whisk eggs, sugar, and honey until the mixture becomes pale and frothy.
Gently fold in the flour, baking powder, and salt. Add lemon zest for aroma. Don’t overmix.
Slowly incorporate the melted butter until smooth and glossy. Cover the batter and chill in the fridge for at least 2 hours, ideally overnight. This is important, as the temperature shock is what gives the hump.
Preheat the oven to 220°C. Butter and flour your madeleine pan.
Then fill each mold about ¾ full.
Bake for 4 minutes, then reduce temperature to 180°C and bake for another 6–8 minutes.
Let cool slightly, then remove from the pan and cool on a rack.