Fresh Raspberry Lemon Angel Food Cake - Individual

This is the Angel Food Cake variation of the Raspberry Lemon Tart.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 1  angel food cake (cut into 1-inch x 1-inch x 1-inch cubes)
• 1  cup  sweetened whipped cream
• 2  pints fresh raspberries

• Lemon filling

• 1 1⁄2 cups  superfine sugar
• 1⁄4 cup cornstarch
• 1  tablespoon cornstarch
• 1⁄2 teaspoon salt
• 4  egg yolks
• 1⁄2 cup fresh lemon juice
• 2  cups cold water
• 1 1⁄2 teaspoons  finely grated lemon zest
• 6  tablespoons butter, cut into pieces

Directions

1. In a large saucepan combine I cup sugar, cornstarch, ¼ tsp salt, 4 egg yolks and the lemon juice. Add 2 cups cold water and whisk until boiling.
2. Boil one minute and remove from heat.
3. Stir in lemon zest and butter, stirring constantly until the butter has melted completely.
4. Divide cake cubes into individual glasses
5. Pour warm lemon filling over cake
6. Top with fresh raspberries and cream.