Name: Floating Islands with Lemon-Scented Custard Sauce and Raspberries
Yield: Makes 6 servings
Ingredients: 1 cup whipping cream; 1/2 cup whole milk; 6 large egg yolks; 1/3 cup sugar; 3 tablespoons fresh lemon juice; 2 teaspoons finely grated lemon peel; 1/2 cup egg whites (about 4 large); Pinch of salt; 2/3 cup sugar; 6 paper-thin lemon slices; 2 6-ounce containers fresh raspberries

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Floating Islands with Lemon-Scented Custard Sauce and RaspberriesLisa Hubbard

This classic French dessert relies on eggs for its pool of rich custard and its islands of soft meringue. In this easy and updated version, the meringue is baked instead of poached, and the custard is enhanced with lemon and a scattering of raspberries.

Recipe notes

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