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
Nutrition
282
14% daily value
6 servings
                                       
                                            low-​sodium, vegetarian, gluten-​free
     

Fat

35% 23

Saturated

66% 13

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

6% 17

Carbs (net)

- 16

Fiber

4% 1

Sugars

- 15

Sugars, added

- 13

Protein

8% 4

Cholesterol

84% 251

Sodium

1% 31

Calcium

8% 78

Magnesium

2% 7

Potassium

2% 94

Iron

3% 1

Zinc

5% 1

Phosphorus

15% 104

Vitamin A

26% 232

Vitamin C

15% 14

Thiamin (B1)

4% 0

Riboflavin (B2)

13% 0

Niacin (B3)

0% 0

Vitamin B6

7% 0

Folate equivalent (total)

7% 29

Folate (food)

- 29

Folic acid

- 0

Vitamin B12

19% 0

Vitamin D

339% 51

Vitamin E

7% 1

Vitamin K

1% 2
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