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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

Ingredients

  • 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

Directions

  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.

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