Lemon Raspberry Mascarpone Gratins

Prep Time: 20 mins | Cook Time: 7 mins | Course: Dessert | Yield: 8 

Delicious lemon and raspberry creamy custard melts in your mouth with just the right amount of tart flavor. These little gems can be made ahead of time and baked just before serving. Recipe inspired by Lori Longbotham in her cookbook Luscious Lemon Desserts.

1 ¼ cups milk

⅓ cup lemon zest (I used 7 lemons)

4 egg yolks

½ cup sugar

¼ cup flour

Pinch of salt

¼ cup lemon juice

½ cup heavy cream

8 oz mascarpone cheese

2 pints raspberries

Powdered sugar, a sprinkle

Bring milk and zest just to a boil in a medium pot over low heat. Take off the heat and let flavors marry while it cools. Beat egg yolks in a stand mixer until thick and smooth. Gradually add sugar 1 Tbsp at a time. Beat on high for 2 minutes or until mixture is pale and thick. Mix in the flour and salt until just incorporated. 

Strain milk and mix into the batter, discarding the zest. Transfer mixture to the cleaned pot and cook for about 2 minutes whisking constantly. Mixture will be quite thick. Remove from heat and add lemon juice. 

Whip cream in a clean mixing bowl to soft peaks with the whisk attachment and add mascarpone cheese and the cooled custard; whip until well mixed. Recipe can be made to this point ahead of time and baked just before serving.

Preheat oven to 425*. Place 8 ½ cup ramekins on a baking sheet and place a few raspberries in the bottom of each. Top with ⅓ cup of the mascarpone custard and a few more raspberries to top. Bake for about 7 minutes just before serving and serve hot. Sprinkle with a powdered sugar dusting if desired.