1-Preheat the oven to 400°F and spray a madeleine pan with non-stick cooking spray to prepare it for baking.

2-Melt the unsalted butter and stir in the 1 teaspoon loose earl grey tea; let it steep as you mix the batter.

3-Using a mixer, beat the 2 large eggs and ½ cup (100g) granulated sugar on medium-high speed until thick and pale, about 5 minutes; then mix in the 1 teaspoon pure vanilla extract until it forms a thick ribbon.

4-Sift in the 1 cup (125g) all-purpose flour, ½ teaspoon baking powder, and ⅛ teaspoon salt; gently fold into the egg mixture to keep it airy.

5-Strain the steeped butter through a fine mesh sieve into the batter, discarding the tea leaves, and fold gently to combine everything smoothly.

6-Spoon about one heaping tablespoon of batter into each well of the prepared pan for the perfect rise.

7-Bake for 3 minutes at 400°F, then reduce the temperature to 350°F and bake for 7 more minutes until done; let cool in the pan for 3 minutes before transferring to a wire rack.

8-Fill the cooled madeleines by piping the ¼ cup lemon curd into the center and dust with powdered sugar before serving.