Add defrosted lemon zest to sugar and mix well. I used one lemon to use the frozen lemon zest, and 8-10g of fresh lemon zest is appropriate. Lemon zest is the finely ground yellow skin of a lemon. Frozen zest has less scent, so I add more

Microwave the butter 2-3 times for about 30 seconds and let it melt completely. I use it when it's about 40 to 50 degrees after melting

Beat the eggs in a bowl and mix well with the sugar you prepared.

Add lemon juice and lemon liqueur to this and mix well. I used Limoncello, but if you don't have it, you can use white rum, and if you don't have it, you can skip it

Sift the flour and baking powder and mix them smoothly with a whisk..

Divide the melted butter at 40 to 50 degrees in 2 times and mix smoothly.

Put the finished dough in the refrigerator and refrigerate it for 30 minutes to an hour.

Mix the batter in the refrigerator well with a spatula and pan it in a piping bag about 80 to 90% in a madele.

Bake for 13 to 14 minutes in an oven preheated to 200 degrees for Smeg. When done, remove from pan and cool completely in a cooling net

After mixing all the glaze ingredients..

Apply to cold madeleine and harden at room temperature. When the glaze hardens, it's done.