Prepare the Pan:

1. Butter the molds: Generously butter each shell-shaped mold in the madeleine pan.
2. Flour the molds: Dust with flour, tapping out excess. This prevents sticking and helps create the signature texture.
3. Chill: Place prepared pan in refrigerator while making batter.

Make the Batter:

1. Beat eggs and sugar: In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5-8 minutes until thick, pale, and tripled in volume. The mixture should fall in ribbons when lifted.
2. Sift dry ingredients: In a separate bowl, sift together flour, baking powder, and salt.
3. Fold in flour: Gently fold the flour mixture into the egg mixture in three additions, being careful not to deflate the batter.
4. Add flavorings: Gently fold in melted butter, honey, vanilla, and lemon zest until just combined.
5. Rest the batter: Cover and refrigerate for at least 1 hour (or up to 24 hours). This rest is crucial for the characteristic bump!

Bake the Madeleines:

1. Preheat oven to 375°F (190°C).
2. Fill molds: Spoon batter into prepared molds, filling each about 3/4 full. Don’t overfill.
3. Bake: Bake for 12-15 minutes, until golden brown and the centers spring back when lightly touched.
4. Cool: Immediately turn madeleines out onto a wire rack. They should release easily if properly prepared.