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Dessert

Lemon Pie

A baked lemon custard pie topped with browned meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Lemon Pie

Ingredients

Directions

Make the filling

  1. Grate the rind and squeeze the juice from the lemon.

  2. In a saucepan, combine lemon zest, lemon juice, flour, sugar, water, and egg yolks.

  3. Boil the mixture until it thickens.

Bake and top

  1. Pour the filling into a baked pie crust and bake until light brown.

  2. Beat the egg whites until frothy, adding sugar to taste.

  3. Spread the meringue over the pie and brown it in the oven.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lemon + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the filling and add richness as they set with heat.
Flour
Thickens the lemon filling so it holds a sliceable shape.
Egg whites
Whipped into foam to form the airy, sweet meringue topping.
Lemon juice
Adds the sharp acidity that balances the sweetness of the filling.
Sugar
Sweetens the filling and stabilises the whipped egg white foam.

The step that matters

Boil the filling until it thickens. The starch in the flour must be heated fully to gelatinise and thicken the filling, and the egg yolks must be heated enough to thicken without scrambling. Stopping early leaves a runny filling; overheating can make it grainy.

Swap the lemon

How well each one fits the dish's main ingredients (flour, sugar, egg):

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonthe original
  4. Figfits about as well

Fit is the average pairing score against flour, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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