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Floating Islands with Lemon Custard Sauce

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Sauce Ingredients:
1 1/2 cup milk
6 large egg yolks
1/3 cup sugar
3 Tbs. fresh lemon juice
2 tsp. finely grated lemon peel

Meringue Islands Ingredients:
1/2 cup egg whites (4 large)
pinch of salt
2/3 cup sugar
6 paper thin lemon slices
2 6-oz containers fresh raspberries

Sauce Directions:
Bring milk to simmer in med. sauce pan. Beat egg yolks and sugar in med. bowl until light. Gradually whisk hot milk into yolks. Return mixture to sauce pan and stir over medium-low heat until custard thickens (about 3 mins.), don't boil. Pour custard into bowl. Stir in lemon juice and peel. Cool, then chill uncovered. Can be done 2 days in advance.

Islands Directions:
Preheat oven to 350F Butter 6 3/4 cup soufflé dishes and dust with sugar. Place on baking sheet. Using electric mixer, beat egg whites with pinch of salt, until oft peaks from. Beat in sugar. Continue beating until stiff and glossy. Divide among prepared soufflé dishes, mounding slightly. Bake until meringues puff and brown lightly on top and tester inserted into center comes clean. Cool to room temp.

Divide custard sauce among six bowls. Place meringues in sauce. Garnish with lemon slices and sprinkle with raspberries.

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