Lemon curd and raspberry cushions

Let's move on to lemons for the next three recipes. I called these little cakes 'cushions'  but they're halfway between madeleines and mini sponge cakes. In France, you could buy tiny madeleines filled with either chocolate, strawberry or apricot jam and this recipe reminds me a bit of them.
I'm also trying something new with the pictures, let see whether it'll work!

To make 12 cushions you need:

150 g of self-raising white flour
100 g of sugar
3 eggs
100 g of melted butter
Grated zest of one unwaxed lemon
60 g of lemon curd
A dozen frozen raspberries

1. Preheat the oven to 200°C. Grease a muffin tray (or a madeleine tray if you have one) with butter and then flour.
2. Beat together the eggs and sugar until thick and pale. Add the flour to the mixture, then the cooled melted butter and lemon zest. Leave it to rest in the fridge for at least a couple of hours, or overnight.
3. When ready, fill each of the moulds in the tray about 2/3 full and place a raspberry in the middle of each cushion/muffin/madeleine. Cook for 10-12 minutes until golden and baked through. Leave the cushions to cool in the moulds.
4. Take them out of the moulds when cooled and, with a pipping bag, squirt a dollop of lemon curd into the centre of each cushion. Finally, the wait is over and you can tuck into them straight away!