Lemon Custards With Lemon Verbena Food

LEMON CUSTARD FILLING

Lemon Custard Filling image

A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!

Provided by HILARY2000

Categories Desserts Fillings Fruit Fillings

Time 40m

Yield 12

Number Of Ingredients 7

Ingredients

½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
2 egg yolks
¾ cup water
⅓ cup lemon juice
2 tablespoons butter

Steps:

In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g

LEMON CUSTARDS WITH LEMON VERBENA

Lemon Custards with Lemon Verbena image

Categories Citrus Dairy Egg Herb Dessert Bake Lemon Spring Bon Appétit

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 cup water
14 2- to 2 1/2-inch-long fresh or dried lemon verbena leaves (optional)
10 2 x 1/2-inch strips lemon peel (yellow part only)
6 tablespoons sugar
1 1/2 cups whipping cream
6 large egg yolks
1 teaspoon fresh lemon juice

Steps:

Preheat oven to 325°F. Combine first 3 ingredients in medium saucepan. Boil until mixture is reduced to 1/2 cup, about 4 minutes. Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture. Whisk in lemon juice.
Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil. Place ramekins in 13 x 9 x 2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of ramekins.
Bake custards until just set, about 45 minutes. Remove pan from oven; let custards cool in water in pan. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight. Serve chilled.

LEMON VERBENA BUTTER

Lemon Verbena Butter image

Close your eyes and imagine this spread on a freshly baked scone... Adapted from oldfashionedliving.com by reducing the lemon juice and increasing the amount of lemon verbena leaves.

Provided by COOKGIRl

Categories Spring

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup unsalted butter, softened
1/4 cup fresh lemon juice
2 tablespoons powdered sugar
1 lemon, zest of
4 -6 fresh very finely minced lemon verbena leaves

Steps:

Combine all ingredients in a bowl and stir until smooth and ingredients are incorporated.
Transfer butter to a covered container approximately 2 hours or until firm. Note: be sure the butter is covered well or it will absorb any odors from the refrigerator.

LEMON CUSTARDS WITH LEMON VERBENA RECIPE | EPICURIOUS.COM

Lemon Custards with Lemon Verbena Recipe | Epicurious.com image

(POTS DE CREME AU CITRON ET A LA VERVEINE) Often used to make herb tea and liqueurs in Provence, the fragrant herb lemon verbena gives a nice lift to these rich, silky lemon custards. Look for fresh lemon verbena at farmers' markets and nurseries; dried lemon verbena can be found at specialty foods stores.

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

1 cup water
14 2- to 2 1/2-inch-long fresh or dried lemon verbena leaves (optional)
10 2 x 1/2-inch strips lemon peel (yellow part only)
6 tablespoons sugar
1 1/2 cups whipping cream
6 large egg yolks
1 teaspoon fresh lemon juice

Steps:

Preheat oven to 325°F. Combine first 3 ingredients in medium saucepan. Boil until mixture is reduced to 1/2 cup, about 4 minutes. Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture. Whisk in lemon juice.
Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil. Place ramekins in 13 x 9 x 2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of ramekins.
Bake custards until just set, about 45 minutes. Remove pan from oven; let custards cool in water in pan. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight. Serve chilled.

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Place 8 individual (1/2-cup) flan dishes or ramekins in 2-inch-deep baking dish or roasting pan; set aside.
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