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Lemon Madeleines

1/2 cup margarine or butter (1 stick)
2 large eggs
3/4 cup sugar
1/4 cup plain low-fat yogurt
1 teaspoon lemon extract
1 cup all purpose flour
1 teaspoon grated lemon peel
1/4 teaspoon salt
confectioners' sugar

In small saucepan over low heat, melt margarine or butter; set aside to cool. Preheat oven to 400F. Grease your madeleine pan. In large bowl, with mixer at low speed, beat eggs, sugar, yogurt, lemon extract and vanilla extract until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until very light and lemon colored, about 5 minutes, occasionally scraping bowl. Reduce speed to low; beat in flour, grated lemon peel, salt, and melted margarine or butter until blended. Spoon 1 tablespoon batter into each madeleine shell. Bake 10-15 minutes until madeleines are golden brown. Immediately remove madeleines from shells to wire racks to cool Repeat until all batter is used, greasing madeleine pan each time. Sprinkle madeleines lightly with confectioners' sugar. Store madeleines in tightly covered container if not serving right away to prevent them from becomming soggy.

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