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Lemon Custards with Lemon Verbena


Lemon Custards with Lemon Verbena Recipe

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
Directions:
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