1. Brush the madeleine mold with melted butter, making sure to coat all the nooks and crannies of the shell shape. Lightly dust with flour and then tap off the excess. Place in the freezer to chill while you prepare the batter.

Make the Madeleine Batter:

1. Using a mixer, beat the eggs, sugar, lemon zest and salt for 5 minutes, until pale yellow and thickened.
2. Sift the flour and baking powder into the eggs, a little at a time, folding in as you go.
3. Fold the butter into the batter, a few spoonfuls at a time. Continue folding for a few more strokes, until all the butter is incorporated.
4. Cover the bowl with plastic wrap and chill for at least 1 hour. (The batter can rest for up to 12 hours at this point.)

Bake the Madeleines:

1. Preheat the oven to 425F.
2. Fold the strawberries into the chilled batter. Drop a spoonful of batter into each indentation, just enough to fill it about ¾ full (I used 2 scant tbsp for a full-sized madeleine pan). Do not spread.
3. Bake in preheated oven for 8-10 minutes, or until the edge are a pale golden brown and the middle springs back to the touch. Transfer to a wire rack to cool for a few minutes.

Make the Glaze:

1. While the madeleines are cooling, whisk together the icing sugar, lemon juice and strawberry puree to make a smooth glaze.
2. Once the madeleines are cool enough to handle, dip them into the glaze, seashell side down. Return to the wire rack to let the glaze set up. Eat immediately (they’re best the day they’re made), or store in an uncovered container for up to 3 days.