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Mix the eggs, the honey, the vanilla and the salt in a round-bottom mixing bowl, and warm up to 45°C in a bain-marie.
Raise the mix in a blender during 3 minutes.
Shower the sieved and the baking powder over the mix.
Add the melted butter and the lemon zests, as previously brewed in the butter.
Mix the preparation thoroughly and leave to rest for a minimum of 12 hours in the refrigerator.
To finish, pour the madeleines in silicone moulds and bake at 200°C for 7 minutes.
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