Chef Pasquale Martinelli makes this lemon custard for his sporcamusi recipe, a phyllo pastry.
- Yield: Makes 4 cups
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
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.