1 Small pot, 1 Casserole dish, 2 Bowls, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Fine-mesh sieve, 1 Brush, 1 Hand mixer, 1 Immersion blender, 1 Parchment paper, 1 Lid, 1 Citrus juicer, 1 Rubber spatula, 1 Fine grater, 1 Oven rack
1 Rinse and dry lemon. Grate lemon peel, halve lemon and squeeze juice. Bring raspberries, 3 tablespoons powdered sugar and 2 tablespoons lemon juice to a boil in a pot. Cover and cook 3 minutes.
2 Puree raspberries finely and pass through a sieve to remove seeds. Allow to cool.
3 Cut vanilla bean lengthwise and scrape out seeds with the back of a knife.
4 Boil milk with scraped vanilla seeds and pod. After boiling, remove from heat and let sit for 20 minutes.
5 In the meantime sift flour, cornstarch and vanilla sugar onto a large piece of parchment paper.
6 Rinse bowl with remaining lemon juice to be sure it is absolutely free of grease residues and drain excess juice.
7 Separate eggs (you will need 7 white and 4 yolks; save the remaining yolks for another use). Mix whites and 1 pinch of salt with a hand mixer at medium speed until fluffy, beating well.
8 Sprinkle in the sugar and beat at the highest speed to a firm, creamy consistency.
9 Mix 4 egg yolks with 1/4 egg of the egg whites.
10 Add flour mixture and lemon peel to the remaining egg whites and fold in.
11 Remove vanilla pod from the milk. Grease a large oval baking dish with the butter and pour in the milk.
12 Scoop beaten egg mixture in large mounds (each 1 large spoonful) in the mold and bake in a preheated oven at 225°C (fan: 200°C, gas mark 3-4)(approximately 425°F/convection 400°F) for 10-12 minutes. Sprinkle with remaining icing sugar and serve immediately with raspberry sauce.