In a small saucepan, melt the butter with the lemon zest over low heat, then set it aside to cool slightly.

In a medium bowl, sift together the flour, salt, baking powder, and icing sugar, ensuring the baking powder is fresh.

Whisk the eggs in a separate bowl and pour them over the dry ingredients, mixing until just combined and smooth.

Add the melted butter mixture to the bowl and whisk until everything is just combined, ensuring there are no streaks of butter.

Cover the bowl with clingfilm and refrigerate the mixture overnight.

The next day, preheat the oven to 240°C (465°F) for non-fan assisted ovens, or reduce by 15°C (60°F) for fan assisted.

Lightly grease a madeleine tin with soft butter and dust it with plain flour, tapping out any excess.

Remove the chilled madeleine batter from the fridge and transfer it into a piping bag.

Pipe the batter into the molds, filling them about two-thirds full to ensure they don’t overflow.

Place the tray in the center of the oven and immediately lower the temperature to 180°C (355°F) for non-fan assisted ovens.

Bake the madeleines for about 10-11 minutes, until they have a nice hump and are golden brown around the edges.

While the madeleines are baking, combine all syrup ingredients in a saucepan and bring to a boil, then set aside to cool slightly.

Once baked, remove the madeleines from the oven and tip the tray to gently release them onto your work surface.

Carefully return the madeleines to the pan to avoid damaging their shape.

Using a pastry brush, lightly soak both sides of each madeleine with the syrup.

For the glaze, whisk the icing sugar in a medium bowl and gradually add lemon juice until you achieve a thick, runny consistency.

Use the pastry brush to apply a thick layer of glaze on the shell side of each madeleine.

Allow the glaze to set for about 15 minutes until it forms a slight crust.

These madeleines can be made a day in advance; just store them wrapped in clingfilm in the fridge after soaking them in syrup.

Before serving, bring them to room temperature and add the lemon glaze. They remain soft and delicious even after freezing.