New This Month

Lemon Custard

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


  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 Add a comment