In a medium bowl, sift together flour and baking powder. Add salt and whisk to mix. Set aside.

In a stand mixer fitter with the whisk attachment, mix eggs and sugar on medium speed for 1 minute. Increase speed to high and whip until doubled in volume, about 4 minutes.

Meanwhile, in a small saucepan over medium-high heat, melt butter with sugar and honey, whisking to dissolve sugar, about 1 minute. Remove from heat.

Remove bowl from mixer and fold in flour mixture in two additions. Scrape the bottom of the bowl to ensure all dry ingredients are incorporated.

Drizzle butter mixture over batter, add lemon zest, and fold in. Transfer to a bowl, press plastic wrap over the surface and refrigerate overnight.

Preheat oven to 350°F. Generously butter madeleine pans. Place pans in freezer for several minutes to firm up butter before filling shells.

Transfer batter to a piping bag, and fill each shell about 3/4 full.

Bake 11 to 13 minutes, until tops are lightly browned, and a skewer inserted into the center comes out clean.

Remove from pans immediately and cool completely on a rack.