111.   Stir in the brown sugar, mustard, lemon juice, and lemon zest.

112.   Stir in the reserved lemon zest, and set aside to cool.

113.   Stir together the milk, egg yolks, lemon zest and lemon juice in a large bowl.

114.   Stir in almonds, lemon zest, vanilla, raisins and candied ginger.

115.   Take the pan from the heat and stir in the lemon zest and chopped parsley.

116.   Sprinkle with lemon zest and cinnamon.

117.   Sprinkle with parsley, capers, garlic, lemon zest and orange zest.

118.   Taste and adjust seasoning, adding more sugar, lemon zest or vanilla if desired.

119.   Taste, and adjust seasoning, adding more sugar, lemon zest or vanilla if desired.

120.   Taste and add salt and pepper, along with the grated lemon zest.