Lemon Raspberry Baked Pudding

jelly-like bottom, pudding-like middle, and chiffon-like top, this dessert hits all the bases

Something, or someone, deep within me constantly yearns for lemons. I hear a voice that rings in my ears at night, chanting, "Lemon, lemon, we want lemon". My palms sweat as I know there is no way to resist the temptation. This lemon raspberry pudding originated as a recipe made on one of those nights. Try it, or don't, I don't really care. Just know that I am not a woman with regrets.

Ingredients:

• 3 cups raspberries, frozen or fresh

• 1/2 cup granulated sugar, plus 1/3 cup for the raspberries

• 1 tsp cornstarch

• 1 tbsp unsalted butter, softened

• 1.5 tbsp lemon zest

• 1/4 cup all-purpose flour

• 3 eggs, separated

• 1/3 cup lemon juice

• 1 cup milk

Directions:

1. Blend together raspberries and 1/3 cup sugar. When the mixture is smooth, use a strainer to remove seeds.

2. In a small container, mix together 1 tsp of water with 1 tsp of cornstarch, and combine that with the raspberry mixture.

3. In a saucepan over medium heat, stir the raspberry mixture until thick. Store in a heat-safe container in the fridge until room temperature or cold.

4. While the raspberry mixture cools, combine the butter, 1/2 cup sugar, and lemon zest in a medium bowl. Mix until a sandy texture is made.

5. Using a spatula, fold in the egg yolks and flour. Whisk in milk and lemon juice.

6. In a separate bowl, beat the egg whites until stiff peaks form.

7. Fold the egg whites into the lemon batter, and separate the mixture into two bowls.

8. In one of the bowls fold in the raspberry mixture, making sure not to over-mix, as to keep the air bubbles.

9. Use a spoon or ice cream scooper to layer the batters into six ramekins, creating a tie-dye effect. Feel free to use a knife or toothpick to further mix the colors.

10. Bake for 20-30 minutes, or until the tops begin to golden and set.

11. Let cool in the fridge or enjoy warm!