Do you crave a luscious dessert that marries the tangy brightness of lemons with the sweet-tart allure of raspberries? Look no further than the classic and comforting dessert: Lemon Custard with Raspberry Sauce. This delightful treat is a symphony of flavors and textures, featuring a creamy, silky custard base infused with the vibrant zest of lemons, complemented by a vibrant raspberry sauce that adds a touch of fruity sweetness and a pop of color. Whether you're seeking a special occasion finale or a simple yet elegant weekday dessert, this recipe will guide you in crafting a culinary masterpiece that will tantalize your taste buds and leave you craving more.
Here are our top 7 tried and tested recipes!
STEAMED LEMON RASPBERRY SPONGE PUDDING
Steps:
- Preheat oven to 375 degrees F.
- Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
- Stir the dry ingredients together and slowly mix them into the yolks.
- In a separate bowl, whip the whites until stiff then fold them into the batter.
- Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
- To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.
FLOATING ISLANDS WITH LEMON-SCENTED CUSTARD SAUCE AND RASPBERRIES
Provided by Jeanne Thiel Kelley
Categories Mixer Egg Dessert Bake Kid-Friendly Mother's Day Raspberry Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For sauce:
- Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Pour custard into bowl. Stir in lemon juice and peel. Cool slightly, then chill uncovered until cold. do ahead Sauce can be made 2 days ahead. Cover and keep refrigerated.
- For meringue islands:
- Preheat oven to 350°F. Generously butter six 3/4-cup soufflé dishes and dust with sugar. Place on baking sheet. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually beat in sugar. Continue beating until stiff and glossy. Divide meringue among prepared souffl dishes, mounding slightly. Bake until meringues puff and begin to brown lightly on top and tester inserted into center comes out clean, about 15 minutes. Cool to room temperature, at least 20 minutes and up to 3 hours (meringues will deflate).
- Divide custard sauce among 6 shallow soup bowls. Carefully run small sharp knife around edge of meringues to loosen, if necessary. Invert meringues, then turn top side up and place on sauce. Garnish with lemon slices and sprinkle with raspberries.
BUTTERMILK CUSTARD WITH RASPBERRY SAUCE
These eggless custards are traditional in Italy, where they are called panna cotta.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand until softened, about 5 minutes.
- In a saucepan, heat half-and-half and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3 to 5 minutes. Remove from heat; stir in gelatin mixture, then buttermilk and vanilla. Pour into four 4- or 6-ounce ramekins or custard cups; chill until set, 3 hours.
- Make the sauce: Puree raspberries, sugar, and lemon juice in blender. Strain through sieve into bowl, pressing with a spatula. Adjust consistency with water, if necessary.
- To remove, dip each ramekin in hot water. Invert onto serving plate; shake gently until custard releases. Spoon sauce around custard; garnish with raspberries.
Nutrition Facts : Calories 219 g, Fat 4 g, Protein 5 g
LEMON-RASPBERRY CRUMB BARS
When you serve this to family or friends, no one will know how easy it is to pull together! Use purchased lemon curd for the filling, raspberry chips for the crust, and a very easy raspberry sauce to drizzle, just like the pros do, for a beautiful and delicious finish to these tasty dessert bars.
Provided by Bibi
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 2h15m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
- Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
- Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
- While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
- Cut bars into 9 pieces and drizzle with raspberry sauce.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 88 g, Cholesterol 50.4 mg, Fat 16.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 158 mg, Sugar 56 g
LEMON MOUSSE CAKE WITH RASPBERRY SAUCE
We found the original recipe in the LCBO's mag, tweaked it a bit and man is it ever great! It is perfect for those lemon lovers and lemon cravings!
Provided by food girl II
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F, and grease 6 custard cups.
- Beat egg whites with the salt until soft peaks form. Gradually beat in half the sugar until whites are stiff but not dry. Set aside.
- In a separate bowl and using the same beaters, beat the egg yolks with the remaining sugar until light in colour. Beat in the lemon juice, rind, milk, flour and butter until combined.
- Fold in the egg whites into the yolk mixture until no white streaks remain.
- Divide the batter among the cups, place on a cookie sheet and bake for about 40 minutes (or until the tops are set and golden) with a shallow tray of warm water on the rack beneath.
- Leave to cool for 15 minutes before serving.
- For the sauce:.
- Purée the raspberries in a processor and press through a sieve to remove the seeds. Whisk in the icing sugar and lemon juice until smooth. Pour over the cakes.
Nutrition Facts : Calories 279.7, Fat 7.3, SaturatedFat 3.9, Cholesterol 86.4, Sodium 168.2, Carbohydrate 49.8, Fiber 1.9, Sugar 33.1, Protein 5.4
LEMON MOUSSE WITH RASPBERRY SAUCE
This is a rich and intense lemon mousse, so small portions, lavished with an uncooked raspberry puree, will satisfy every lemon lover in the crowd. You can present this mousse in a large bowl instead of individual glasses, although it will take an additional three hours to set. Developed by Michael Mclaughlin, this recipe is from a June 1988 issue of Bon Appetit.Fresh berries are better than frozen, I think. Cooling and refrigerating time not included in prep time.
Provided by Leslie in Texas
Categories < 60 Mins
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
- Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
- Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil.
- Remove from heat and whisk in butter.
- Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
- Whip cream in medium bowl to soft peaks.
- Fold cream into lemon mixture just until combined.
- Spoon mousse into individual serving glasses.
- Cover and refrigerate until set, about 2 hours.
- (Can be prepared one day ahead.).
- Coarsely mash berries in small bowl using fork.
- Mix in 2 tablespoons sugar;taste, adding more sugar if desired.
- Cover and refrigerate 1 hour to release juices.
- (Can be prepared one day ahead.).
- Spoon sauce over centers of mousse, garnish with mint sprigs and serve.
Nutrition Facts : Calories 529, Fat 35.7, SaturatedFat 20.3, Cholesterol 400, Sodium 70.5, Carbohydrate 47.6, Fiber 1.8, Sugar 42.8, Protein 7.8
KEY LIME-CREAM CHEESE CRESCENTS WITH LEMON-RASPBERRY SAUCE
Good for breakfast or dessert!
Provided by Denise
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cream cheese, sugar, Key lime juice, and vanilla extract in a bowl with an electric mixer.
- Unroll and lay 1/2 of the can of crescent rolls in the bottom of an 8x8-inch baking dish. Spread the cream cheese mixture on top. Unroll and layer remaining crescent rolls over cream cheese. Brush melted butter over the top and sprinkle with cinnamon sugar.
- Bake in the preheated oven until bubbly and slightly browned, about 25 minutes.
- While crescents are baking, crush raspberries in a saucepan and add 1/4 cup water, sugar, apricot jam, lemon juice, and vanilla extract. Bring to a simmer. Cook until smooth, adding more water as needed.
- Let crescents cool and serve with sauce.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 48.1 g, Cholesterol 46.2 mg, Fat 23.1 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 11.4 g, Sodium 409.2 mg, Sugar 28.6 g
Tips:
- Use fresh, high-quality ingredients for the best flavor. - Make sure the custard is cooked through by checking the internal temperature with a food thermometer. It should read 170 degrees Fahrenheit. - If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. - To make the raspberry sauce, you can use fresh or frozen raspberries. If using frozen raspberries, thaw them before using. - You can also add other fruits to the raspberry sauce, such as blueberries or blackberries. - Serve the lemon custard with the raspberry sauce immediately, or chill it for later.Conclusion:
This lemon custard with raspberry sauce is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of the tangy lemon custard and the sweet raspberry sauce is sure to please everyone. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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