A couple of weeks ago, my relatives from Colorado came to visit. My family and I had them over for dinner, where we reminisced over our plates of pasta and salad. Prior to their visit, my mother was unsure of what dessert to serve with the entree. Cookies, brownies, shortbread, cobbler?

At the last minute (a couple of hours before they arrived), she chose a simple, yet delicious lemon creme with raspberry sauce. This sweet and airy creme is the ideal spring dessert, perfect for dinner parties on a warm night or as a treat after a long day at school.

Simple but delectable, lemon creme with raspberry sauce is a delight.

Lemon Creme with Raspberry Sauce

Creme:

1 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 cup water

1/4 cup fresh lemon juice

1 egg yolk, lightly beaten

1 teaspoon grated lemon rind

1 teaspoon vanilla

1 cup heavy cream

Sprigs of mint

Sauce:

10 ounces frozen sweetened raspberries, thawed

1/4 cup sugar

1 1/2 teaspoons cornstarch

2 tablespoons water

Instructions:

Creme: In a saucepan combine the sugar, cornstarch and salt. gradually stir in the water. Cook over medium heat, stirring constantly until the mixture thickens.

Combine the lemon juice and egg yolk and stir into the hot mixture. Bring to a slow boil and cook 1 minute. Cool mixture, stirring occasionally to prevent the formation of a skin. Add the lemon rind and vanilla. Chill.

This can be prepared up to 1 day in advance.

Sauce: Place the raspberries in a small saucepan and crush with a potato masher. Add sugar and simmer 5 minutes or until sugar is completely dissolved. Mix the cornstarch and water and add the berries. Simmer 5 minutes, stirring constantly. Chill.

When ready to serve, whip the cream and fold into the chilled lemon mixture. Spoon into dessert bowls and top with sauce. Garnish with a mint leaf.