Why it works: Sugar and flour 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 Pudding
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.
Prepare
Preheat the oven to 350°F (175°C).
In a bowl, beat the egg yolks.
Add the lemon juice, sugar, flour, and hot water to the yolks and mix well.
Make the pudding
Cook the mixture in a saucepan over medium heat until it thickens.
Top and bake
In a separate bowl, beat the egg whites until stiff peaks form.
Spread the beaten egg whites on top of the pudding mixture.
Place the dish in the oven to brown the top.
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.
-
Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Lemon + flourtop 17% of all pairsSmell alikemoderateCooked together30,404 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Lemon + sugartop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + lemontop 19% of all pairsSmell alikelowCooked together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Egg and flour 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
- Eggs
- Yolks thicken the pudding while whites whip into a meringue topping that browns.
- Sugar
- Sweetens the pudding and helps balance the sharpness of the lemon juice.
- Flour
- Thickens the lemon mixture as it cooks, giving the pudding body.
- Lemon juice
- Adds acidity and bright lemon flavour that cuts through the sweetness.
The step that matters
Cook the mixture until it thickens. Flour starch thickens only when the mixture gets hot enough and is stirred, so under-cooking leaves a runny pudding while overheating can scorch or curdle the egg yolks.
Swap the lemon
How well each one fits the dish's main ingredients (egg, sugar, flour):
- Raisinfits better
- Vanillafits better
- Lemonthe original
- Figfits about as well
Fit is the average pairing score against egg, sugar, flour. 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.
More lemon pudding recipes
You might also like
Lemon Cake228 recipes
Lemon Ice147 recipes
Lemon Sherbet103 recipes
Lemon Custard64 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.