Prepare to be transported to the charming patisseries of France with this elegant and surprisingly simple dessert that combines the bright zestiness of lemons with the luxurious sweetness of raspberry Melba sauce. These delicate Upside Down Lemon Cups are not just a dessert—they're a culinary experience that promises to impress your guests and elevate your home cooking to restaurant-quality standards. With just a few ingredients and some simple techniques, you'll create a dessert that looks like it was crafted by a professional pastry chef!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 lemons, juiced and zested
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup fresh raspberries
- 1/4 cup raspberry puree
Instructions
- Preheat your oven to 350°F (175°C). Prepare four ramekins by greasing them lightly with butter to prevent sticking.
- In a medium mixing bowl, combine the granulated sugar and lemon zest. Use a whisk to mix them together until the sugar is fragrant and the zest is evenly distributed.
- Add the large eggs to the sugar and zest mixture. Whisk until the mixture is smooth and well combined.
- Slowly pour in the melted unsalted butter while continuing to whisk, ensuring that the butter is fully incorporated into the egg and sugar mixture.
- Next, add the freshly squeezed lemon juice to the bowl. Stir gently until everything is well combined and the mixture is smooth.
- Evenly divide the lemon mixture among the prepared ramekins, filling each about three-quarters full.
- Place the ramekins in a baking dish and carefully fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help cook the lemon cups evenly.
- Bake in the preheated oven for about 25 minutes, or until the lemon cups are set but still slightly jiggly in the center.
- Once baked, remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, refrigerate them for at least 1 hour to set further.
- While the lemon cups are chilling, prepare the Melba sauce. In a small saucepan over medium heat, combine the fresh raspberries and raspberry puree. Cook for about 5-7 minutes, stirring gently until the raspberries break down and the sauce thickens slightly.
- Remove the saucepan from heat and strain the mixture through a fine mesh sieve to remove the seeds, if desired. Allow the Melba sauce to cool.
- To serve, gently run a knife around the edges of the lemon cups to loosen them from the ramekins. Invert each ramekin onto a serving plate to release the lemon cups.
- Drizzle the raspberry Melba sauce over the top of the upside-down lemon cups and garnish with additional fresh raspberries if desired. Enjoy your delightful dessert!
Tips
- Zest Technique: When zesting lemons, only remove the bright yellow outer layer, avoiding the bitter white pith underneath.
- Water Bath Wisdom: The water bath (bain-marie) is crucial for creating a smooth, creamy texture. Use hot water and be careful not to splash when placing the dish in the oven.
- Cooling is Key: Allow the lemon cups to cool completely before refrigerating to prevent condensation and maintain their delicate texture.
- Straining the Melba Sauce: For a silky-smooth sauce, definitely strain out the raspberry seeds using a fine-mesh sieve.
- Make-Ahead Magic: These lemon cups can be prepared a day in advance, making them perfect for dinner parties or special occasions.
- Serving Suggestion: For an extra touch of elegance, garnish with a mint leaf or a light dusting of powdered sugar before serving.
Nutrition Facts
Calories: 266kcal
Carbohydrates: 34g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 93mg
