Steps

1. First, cut the lemon in half.
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2. Squeeze the lemon and strain 1 tablespoon of lemon juice through a sieve. (This is the key!) 1/2 lemon should yield about 1 tablespoon of juice.
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3. Grate the zest from the remaining half lemon using a grater. (This is the key!) Use domestic lemons as you'll be using the peel. If it's difficult, you can zest after squeezing.
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4. Place 70g of unsalted butter in a microwave-safe container and heat on 600W for 40 seconds until melted. Stir well after heating to ensure it's completely melted. (This is the key!) You can also melt it in a double boiler. Always use unsalted butter.
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5. Crack 2 eggs into a bowl and lightly whisk.
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6. Add 50g of granulated sugar to the whisked eggs and mix quickly for about 1 minute. (This is the key!) Mix the granulated sugar immediately after adding, ensuring no grains remain.
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7. Add 2 tablespoons of honey to the egg and sugar mixture and mix well. (This is the key!) Adding honey will result in moist and rich madeleines. If you dislike honey or don't have it, you can substitute by increasing the granulated sugar to a total of 70g.
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8. Add 1 tablespoon of lemon juice and mix well.
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9. Next, add the melted unsalted butter and mix thoroughly to prevent separation.
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10. Add the grated zest of 1/2 lemon and mix well. (This is the key!) Adding lemon zest enhances the flavor. You can omit it if you prefer.
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11. Sift in 100g of low-gluten flour and 2g of baking powder, and gently mix to avoid scattering the flour.
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12. Divide the batter evenly among aluminum madeleine molds. (This is the key!) Use dedicated madeleine molds with a bottom of about 6cm, a top of about 7cm, and a height of about 2cm, not soft aluminum bento cups.
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13. Sprinkle almond dice (to taste) over the batter, if desired.
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14. Arrange on a baking sheet and bake in a preheated oven at 180℃ (350°F) for 18-20 minutes. (This is the key!) Baking time is a guideline; bake until a delicious golden brown color appears.
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15. Once baked, place on a wire rack to cool and let cool completely.
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