Lemon Mousse Cakes with Raspberry Cream

As much as I love chocolate anything, my husband does not. He likes lemon. Lemon cake, lemon cookies, lemon ice cream…lemon everything. So once in a while I have to indulge him. These lemon mousse cakes are light and airy — a cross between a pudding and a cake. They’re one of my favorite desserts for springtime entertaining because you can bake them hours ahead of time and just let them sit until you’re ready to serve. Easy peasy.

Lemon Mousse Cakes with Raspberry Cream

Lemon Mousse Cakes with Raspberry Cream


3/4 cup plus 4 tablespoons sugar

6 tablespoons (3/4 stick) unsalted butter, room temperature

1 tablespoon grated lemon peel

3 large eggs, separated

1/3 cup all purpose flour

1/3 cup fresh lemon juice

1 1/2 cups milk (do not use nonfat)

Powdered sugar

1/2 cup thawed frozen raspberries in syrup

3/4 cup chilled whipping cream

2 tablespoons sugar


Preheat oven to 350°F. Butter six 3/4-cup ramekins. Place dishes in large roasting pan. Using electric mixer, beat 3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl until well blended. Add egg yolks 1 at a time, beating well after each addition. Beat in flour, then lemon juice. Gradually mix in milk (mixture will be thin and may look curdled).

Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions (mixture will be runny).

Divide pudding-cake mixture among prepared ramekins. Pour enough hot water into roasting pan to come halfway up sides of dishes.

Bake pudding cakes until puffed and firm to touch, about 25 minutes. Transfer dishes to plates. (Can be prepared 8 hours ahead. Let stand at room temperature.) Sprinkle with powdered sugar.

To make the raspberry cream, puree raspberries in syrup in processor. Strain puree; discard seeds. (Don't skip the straining, I tried and the seeds ruin the whole swirl effect in the cream.) Beat whipping cream and sugar in medium bowl until stiff peaks form. Drizzle raspberry puree over cream. Using knife, swirl raspberry puree into cream just until marbled in appearance. (Can be prepared 4 hours ahead. Cover and chill.)

Top each dish with dollop of Raspberry Cream.

Adapted from Savor the Moment by the Junior League of Boca Raton


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