Warm Lemon Pudding Cakes with Marbled Raspberry Cream
| Yield: | 6 Servings |
| Categories: |
| 3/4 | c | Sugar; (plus 4 tablespoons) |
| 6 | tb | Unsalted butter; (3/4 stick), room temperature |
| 1 | tb | Lemon peel; grated |
| 3 | lg | Eggs; separated |
| 1/3 | c | All purpose flour |
| 1/3 | c | Fresh lemon juice |
| 1 1/2 | c | Milk; (do not use low-fat or nonfat) |
| Powdered sugar | ||
| MARBLED RASPBERRY CREAM | ||
| 1/2 | c | Frozen raspberries in syrup; thawed |
| 3/4 | c | Whipping cream; chilled |
| 2 | tb | Sugar |
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