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Dessert

Lemon Pie with a Crust

A lemon custard filling baked in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Corn and lemon are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,927 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lemon Pie with a Crust

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. In a saucepan, combine sugar, hot water, corn starch, butter, lemon rind, and lemon juice.

  2. Cook over medium heat for a few minutes until thickened.

  3. Remove from heat and stir in the beaten egg and salt.

Bake and serve

  1. Pour the filling into a pie crust and bake at 350°F (175°C) until set.

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. Corn + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,927 recipes

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

  2. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

White sugar
Provides sweetness and helps balance the tartness of the lemon.
Corn starch
Thickens the hot liquid into a smooth, sliceable filling as it cooks.
Lemon juice
Adds acidity and bright lemon flavour that cuts through the sweetness.
Egg
Adds richness and helps the filling set when baked.
Butter
Adds fat for a smoother texture and richer mouthfeel.

The step that matters

Remove from heat and stir in the beaten egg. Egg proteins can scramble if the hot filling is too hot when added, which gives a grainy texture. Removing the pan from heat first lets the egg blend in smoothly and gently thicken.

Swap the lemon

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

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

Fit is the average pairing score against sugar, corn, butter, 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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