1 1/4 cups white sugar
1/4 cup milk
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
3 egg yolks
3 teaspoons lemon juice
3 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1 1/2 teaspoons butter
In a large pot, combine sugar, milk, cream of tartar, lemon zest, egg yolks, lemon juice, lemon zest and lemon zest. Stir until sugar is dissolved. Heat to 375 degrees F (190 degrees C).
Pour the peach filling into the pot. Stir in the eggs, lemon juice, lemon zest, lemon zest and lemon zest. Cook over medium heat until blended with the peach filling. Stir until thoroughly blended, then pour mixture into the pan. Sprinkle the tarragon over the yolks. Place a piece of butter over the top of the peaches. Chill overnight and pop it into the refrigerator.
⭐