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!"
 
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Ready In:
55mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I'm a french-canadian girl who loves healthy living through healthy food. My husband is my personal guinea pig - and he doesn't mind. Pet peeve: Not making things from scratch. Too many products contain unnecessary additives such as preservatives, artificial flavour/colour, not to mention the neurotoxins we spray on our fruits and veggies! Loves to: Buy organic! Some things taste the same, but carrots and potatoes taste SOOO much better. Eating healthy and keeping crap out is your best bet to staying healthy! Favorite cookbooks: The New Kate Aitken Cook Book (1953 Ed.) How it all Vegan & The Garden of Vegan, by Tanya Barnard and Sarah Kramer
 
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