Why it works: Gelatin and sugar substitute share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 11 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the crust
Determine sugar substitute amount: ½ cup sugar equals 12 packets; adjust if using bulk or liquid substitute.
In a food processor, combine flour and margarine; process on and off until coarse crumbs form.
Add water and blend until mixture forms a ball.
Roll dough on a floured surface into a 12‑inch circle; line a 9‑inch pie plate and trim edges.
Cover pastry with a 9‑inch circle of waxed paper, prick holes with a fork, and weigh down with dried beans or rice.
Bake at 350°F for 10 minutes.
Remove beans and paper; bake for 15–20 minutes or until lightly browned. Let cool.
Make the lemon custard
In a food processor or blender, blend egg yolks, cornstarch, gelatin, and lemon juice.
Add boiling water and blend thoroughly.
Blend in lemon rind and margarine.
Pour mixture into a small pan and heat to boiling, stirring constantly, until thickened.
Let cool slightly; stir in sweetener.
Pour custard into pie crust.
Chill for 2 hours.
Top and serve
In a bowl, beat egg whites until stiff peaks form.
Prepare whipped topping according to package directions, substituting milk for water.
Gently fold egg whites into whipped topping.
Spread mixture over chilled custard.
Garnish with lemon slices and serve immediately.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Gelatin + sugar substitutetop 4% of all pairsAroma overlapstrongMentioned together11 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Gelatin + sugartop 5% of all pairsAroma overlapmoderateMentioned together2,778 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Sugar substitute + sugartop 5% of all pairsAroma overlapstrongMentioned together78 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Lemon + milktop 7% of all pairsAroma overlapstrongMentioned together19,048 recipes
Shared aroma: 2-nonenal (fatty, green).
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Flour + milktop 8% of all pairsAroma overlaplowMentioned together76,993 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and milk share little aroma chemistry, yet 76,993 recipes mention both: they likely 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
- Flour
- Forms the structure of the pie crust once mixed with water.
- Egg yolks
- Thicken the custard and add richness as they set with heat.
- Cornstarch
- Thickens the lemon custard when heated to boiling.
- Gelatin
- Helps the custard set firm after chilling.
- Lemon juice
- Provides the sharp acidity that defines the lemon flavour.
- Egg whites
- Whipped to stiff peaks to add lightness to the topping.
The step that matters
Heat the custard to a full boil while stirring constantly. Cornstarch only thickens fully once it reaches a boil, and stirring prevents the egg yolks from scrambling or lumping on the bottom of the pan.
“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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