Lemon Chiffon and Raspberries

My son worked on a restaurant project for Health class.  He had to have at least 1 dessert that was GF which was one of many requirements he had to create to satisfy dietary needs.  He came up with Lemon Chiffon and Blueberries, so in otherwords, a crustless Lemon Chiffon dessert.  

For bookclub tonight I volunteered to make a dessert and decided I would steal his idea.  I found beautiful raspberries yesterday so I substituted them for blueberries though any combination of readily available berries will work.  I made the chiffon from the Blueberry Lemon Chiffon pie already posted on my site.  It's light, not overly lemony or sweet - it's just pleasant enough and I've made it many times to date.  I decided to make individual portions in ramekins mostly because they'll be easy to tranport and I have one for each person.  
This recipe made (10) 4oz portions.  

Place 4-5 Raspberries (I bought 2 pints) in the bottom of each Ramekin and place on a sheet pan.    

Zest and juice 2 Lemons so you have 1/2 Cup Lemon Juice.  

Heat a pot of water that can be used as a double boiler so that when you place the bowl in the pot, it's a tight seal and the water reaches the bottom of the bowl.  

I have a hand mixer as well as a stand Kitchen-Aide mixer, so I use my hand mixer for the yolks and the Kitchen-Aide for the Whites.  

Separate 4 Eggs into 2 bowls, the yolks go into your double boiler bowl.  

While beating the yolks, slowly add 4 TBL of Super-fine Sugar.  The yolks will become pale and thicker and will create a ribbon when you raise the beaters.  While beating, slowly add the lemon juice and stir in the zest.  The mixture will thin out at this point.  Place the bowl on your pot of water and continue beating until the mixture becomes thick and is very warm to the touch.  Remove from heat without over cooking it.  

Beat egg whites until foamy and add a few pitches of salt then beat until the volume more than doubles and has medium peaks (ones that fold over but hold that shape) when you remove the beater.  Slowly add 3 TBL Super-fine Sugar and continue beating until stiff and glossy but not dry.  Fold whites into the yolks, adding small amounts at a time.  This should take 4-5 additions and you should be left with no whites showing and a consistent pale yellow color throughout.

Spoon or pipe chiffon onto the raspberries.  

When ready to serve, preheat oven to 400.  Bake for 10-12 minutes until golden brown.  Serve at once or at room temperature.