FOR THE CAKES

Generously grease the madeleine pan with butter and flour, knocking out excess flour.

In a bowl, whisk together the flour, baking powder, salt, zest, and thyme.

In another bowl with an electric mixer, beat together the butter, lemon juice, and sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Finally, add flour mixture, beating until just combined.

Spoon some of batter into the prepared madeleine moulds and with a spatula smooth the surfaces, scraping back and forth over the moulds and returning excess batter to the bowl. This will eliminate any air pockets and ensure that moulds are not overfilled. Wipe any excess batter from the edges of the pan.

Bake madeleines in the middle of the oven for 20 to 25 minutes, or until edges are browned and the tops are golden. Loosen the edges and transfer madeleines to a cooling rack set over a baking tray. Bake more madeleines in the pan, cleaned, buttered, and floured, with remaining batter in the same manner. FOR THE LEMON SYRUP

While the first batch of madeleines are baking, in a small saucepan bring the water, sugar, lemon juice and half of the thyme leaves to a boil, stirring, and then remove from heat.

After baked, brush the warm madeleines with some of hot syrup and sprinkle with fresh thyme. Repeat with remaining madeleines as they are baked, keeping the syrup warm.