Lemon Balm Custard Recipe with Rhubarb Sauce

Serve up this sweet homemade lemon balm custard with a fresh rhubarb sauce.

| May/June 2003

This can be prepared a day in advance. The recipe makes a little more sauce than needed, but it keeps in the refrigerator for a week, and it’s great on vanilla ice cream, waffles, pancakes, biscuits, or stirred into yogurt or oatmeal.

For more light, fresh recipes see Spring Fresh: Light Spring Recipes.

Lemon Balm Custard Recipe with Rhubarb Sauce


• 2 1/2 cups milk
• 1/2 cup fresh lemon balm (or substitute 1 tablespoon dried lemon verbena or 2 fresh bay leaves)
• Generous teaspoon grated lemon zest (the yellow part of the peel)
• About 1/2 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 extra-large whole eggs
• 2 extra-large egg yolks
• Pinch salt


If you have lemon balm, add a handful of the leaves to the rhubarb sauce along with the rest of the ingredients, and remove them before serving.

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