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
Description
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 Food
Bon Appetit Magazine
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