I am really into lemon these days.
I think it’s time to buy a lemon tree.
I also love raspberries so this is great combination.
The original recipe is from meals.com.
1/2 cup all purpose flour
1/4 cup plus 2 Tablespoon sugar divided
1/4 t. salt
1 can (12 ounces) Nestle’ Carnation evaporated 2% milk
3 large eggs
1 1/2 t. grated lemon peel
1/2 pint (1 cup) fresh raspberries
1-2 t. vanilla extract
Preheat the oven to 450 degrees.
Spray a 9 inch deep dish pie plate or cake pan with pam.
Combine the flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk, eggs, lemon peel, and the vanilla extract in another medium bowl until blended. Add to flour mixture; whisk for 30 minutes seconds or until smooth. Pour batter into prepared pie plate. Arrange raspberries on top of batter. Sprinkle top with remaining 2 T. sugar and bake for 20 minutes or until puffed and light golden brown. It’s inspired by the french baked dessert called “claufouti”.