In a saucepan gently bring the cream, lemon peel, and dried lavender to a simmer.

Take the cream off of the heat and let stand for 10 minutes.

Beat the egg yolks in a large bowl. Beat until they are light and lemon colored. Add in the sugar, salt, and vanilla. Pour the cream through a strainer. Pour 1/4 cup of the warm cream mixture into the egg mixture. Slowly add the rest of the cream and whisk well. Whisk in 1 tablespoon lemon juice. Pour the mixture into a large measuring cup, it makes it easier to pour into the ramekins.

Put 6 ramekins or souffle cups in a large roasting pan. Pour the pots de creme mixture into the ramekins and pour boiling water halfway up the sides. Cover the pan with tin foil and bake in 350 degree oven for 20 to 25 minutes.

Remove the ramekins from the pan and let cool for 30 minutes. Cover them and chill in the refrigerator for at least 2 hours or overnight.

I garnished my pots de creme with some additional dried lavender.