No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lemon Custard

Chef Pasquale Martinelli makes this lemon custard for his sporcamusi recipe, a phyllo pastry.

  • Yield: Makes 4 cups
Lemon Custard

Source: The Martha Stewart Show, March Spring 2007


  • 1 1/4 cups sugar
  • 1/3 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 4 large egg yolks
  • 4 cups milk
  • Zest of 3 lemons


  1. Place all ingredients into a medium saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, 6 to 8 minutes. Strain custard through a fine mesh strainer. Use immediately.

Reviews (0)

Related Topics