Lemon Custards With Lemon Verbena Recipes

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 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 & VERBENA TART WITH RASPBERRIES

Lemon & verbena tart with raspberries image

Impress your guests with an easy, delicious baked lemon tart. The magical sherbet flavour of lemon verbena leaves will take this classic dessert to new heights

Provided by Tommy Banks

Categories Afternoon tea, Dessert

Time 1h30m

Yield Serves 8-10

Number Of Ingredients 11

Ingredients

190g unsalted butter , softened
1 egg yolk , beaten
large pinch of golden caster sugar
40g full-fat milk
250g plain flour , plus extra for dusting
20 lemon verbena leaves
150ml double cream
5 whole eggs (see tip)
160g golden caster sugar
4 lemons , juiced and 2 zested, plus extra zest to serve
raspberries and icing sugar, to serve

Steps:

To make the pastry, beat the butter, half the yolk, sugar and a pinch of salt together with an electric whisk, then gradually whisk in the milk. Tip in the flour and rub together with your fingertips until it just starts to come together. Squash the dough into a ball, wrap in cling film and chill for at least 1 hr. Can be made up to three days ahead.
On a lightly floured surface, roll out the dough to the thickness of a £1 coin. Use it to line a loose-bottomed 23cm tart tin, leaving the excess hanging over the sides, then prick the base all over with a fork. Return to the fridge, or better still the freezer, and leave to rest for another 30 mins.
Heat oven to 160C/140C fan/gas 3. Line the tart with baking parchment and fill with ceramic baking beans, rice or dried pulses. Place on a baking tray and bake for 10 mins, then remove from the oven. Discard the paper and bake for another 20 mins. Brush the cooked pastry with the remaining half of the egg yolk, then return to the oven for 5-10 mins until golden. Lift the pastry out onto a cooling rack, and trim the overhang. Once cooled, put the case on the baking tray.
Meanwhile, make the filling. Put the lemon verbena and cream in a pan, bring to the boil, then turn off the heat and leave to cool. Whizz the cream and leaves together using a hand blender, then pass through a fine sieve to remove any strands of verbena leaf. Whisk the cream with the rest of the filling ingredients, then pour into the pastry case. Put in the oven, making sure not to spill. Bake for 30-35 mins until just set with a slight wobble. Allow to cool. Dust with icing sugar and sprinkle over the zest. Serve the tart in slices with raspberries.

Nutrition Facts : Calories 420 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein

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1999-04-30 Step 1 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 …
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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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