Lemon Custards With Lemon Verbena Recipes

Steps:

• In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
• Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
• Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
• Refrigerate, uncovered, until set, at least 3 hours.
• As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
• To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

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.

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
• Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

Steps:

• In a small bowl, combine the flour and baking powder. Set aside. Put the butter and confectioners' sugar in the bowl of an electric mixer and beat until smooth. Add the egg, beat for a few seconds, then add the flour mixture all at once. Beat the ingredients until just incorporated, about 1 minute. Shape the dough into a flat disk, cover with plastic wrap and refrigerate for at least 2 hours.
• Meanwhile, put the sugar, lemon peel and verbena tea bag in a saucepan, add the water and bring to a boil. Add the tomatoes and simmer gently over medium-low heat until they are soft, about 20 minutes. With a slotted spoon, remove the tomatoes to a plate covered with paper towels. Pat dry and set aside. Let the syrup simmer gently until reduced to 1/3 cup, about 10 minutes. Set aside.
• Preheat the oven to 350 degrees. Sprinkle a handful of flour onto a flat surface. Roll the dough into a large circle, 1/8-inch thick, and gently press it into a 10-inch tart pan. Prick the bottom with a fork, line the shell with wax paper, fill with pie weights or dried beans and bake until golden, about 15 to 20 minutes. Set aside to cool.
• Put the lemon slices, egg yolk, whole eggs, sugar and cream in a blender and puree until smooth. Strain, and stir in the lemon rind. Pour 1/4 cup of the lemon custard into the tart shell. Arrange the tomato wedges, cut side down, in a circle at the center of the tart and slowly pour in the remaining custard. Bake until the custard sets, about 30 to 40 minutes. Set aside to cool. Cut into slices and drizzle 2 teaspoons of syrup around each slice.

Steps:

• Prepare an infusion with the lemon verbena or tea bags and 2 cups boiling water. Add the prunes and let soak overnight. Drain the prunes thoroughly and pat dry. Set aside.
• In a small, heavy saucepan, heat the maple syrup to 275 degree, watching carefully to make sure the sugar does not boil over. Remove from heat and whisk in cream and butter. Pour into 6 3-inch ramekins.
• Preheat the oven to 275 degrees.
• If using vanilla bean, bring milk and bean to a simmer in a heavy saucepan; remove from heat and let steep 10 minutes. Strain, and discard the vanilla bean. If using vanilla extract, heat the milk and stir in the vanilla.
• Meanwhile, in a separate bowl, beat together the eggs and sugar and pour in the infused milk. Mix gently. Place 3 prunes in each ramekin and divide the custard among them. Place in a hot-water bath and bake for 45 minutes, or until custard is set. Chill 2 hours. Unmold onto individual serving plates and serve.