Preheat the oven to 400 degrees F (200 degrees C).
Brush the madeleine pan with softened butter and dust with a thin layer of flour. Set aside.
Butter (2/3 cup)
in a saucepan and cook over medium heat. Keep stirring to keep the butter cooking evenly. Once melted, it will begin to foam. Continue to stir until the butter turns golden brown. Turn off the heat and transfer to a heatproof bowl to cool down.
Eggs (1/2 cup)
Milk (1.5 oz)
Granulated Sugar (1/2 cup)
Honey (1 Tbsp)
Lemon Zest (2)
in another mixing bowl. Mix until the sugar is dissolved by using a whisk, but don't beat in the air.
Cake Flour (1 cup)
Baking Powder (1/2 Tbsp)
into the egg mixture. Mix to just combine, until you can no longer see the dry ingredients.
Add brown butter to the mixture, the butter temperature should be around 120 degrees F (49 degrees C). Mix to completely combine. Transfer to a piping bag, and rest in the fridge for at least 1 hour.
Powdered Confectioners Sugar (1/2 cup)
and 10g of Lemon Juice in a small mixing bowl, and keep aside.
Remove the batter from the fridge and keep it at room temperature for about 15 minutes, allowing the batter to soften for easier piping. Fill in up to ¾ of each mold with batter.
Bake for 8-9 minutes.
Take Madeleines out from the oven and let them cool in the mold for about 1 minute.
Unmold, brush the shell side with lemon icing, and place on a cooling rack to cool. Serve once they are cooled down.