Wash the lemon, grate the peel and squeeze out the juice, set aside. Beat the 4 eggs together with the packet of vanilla sugar and the 150g sugar until foamy. Now add 750g quark, the vanilla pudding powder and the grated zest and juice of the lemon.
Fold everything well into the egg-sugar mixture and add a few more raisins if necessary. Using a tablespoon, pour the mixture into the muffin cups up to the edge and bake on the lowest shelf of the oven for about 25-30 minutes. Before serving, sprinkle with powdered sugar.
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