Preheat oven to 375oF degrees (190oC).
In the small bowl melt unsalted butter and let it cool to room temperature.
In a mixing bowl, whisk together, granulated sugar and eggs until you get a fluffy texture. About 3-5 minutes depends on the speed of your mixer.
Add zest of one lemon into the mixture. Fold in the flour. Add melted butter around the edges of the mixing bowl and mix until all combines.
Place all madeleine cookies dough into pipping bag and chill in the refrigerator for about 1 hour.
Grease madeleine cookies pan with butter. Cut out a corner of pipping bag and divide the batter among the madeleine pan.
Bake at 375oF degrees (190oC) for 10-12 minutes until slightly brown on top.
Allow the cookies to cool completely. Dip into chocolate and decorate with freeze dried raspberries.