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Lemon Cream, Made Without Cream

A lemon custard-like beverage made by infusing lemon rinds in boiling water, then thickening with beaten eggs and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lemon Cream, Made Without Cream

Ingredients

Directions

Prepare the infusion

  1. Pour boiling water over the lemon rinds and sugar in a bowl.

  2. Let sit for 1 hour.

Make the custard

  1. Beat the egg whites and yolks together in a separate bowl.

  2. Add the beaten eggs and lemon juice to the lemon-sugar mixture. Mix thoroughly.

  3. Strain the mixture into a deep jug.

  4. Place the jug in a pan of boiling water.

  5. Stir continuously until thickened.

Chill and set

  1. Pour into glasses and stir occasionally until nearly cold.

  2. Refrigerate for at least 24 hours before serving.

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

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

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

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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 whites
Whisked proteins that coagulate on gentle heat, giving the lemon mixture body and a light set.
Egg yolks
Add richness and emulsifying fat that helps the mixture thicken smoothly.
Lemon juice
Provides sharp acidity that balances the sweetness and brightens the flavour.
Fine sugar
Sweetens the mixture and, dissolved in the lemon water, carries the lemon oils.

The step that matters

Stir continuously until thickened. Egg proteins set at moderate heat, so if the jug is left unattended or the water is too hot, the eggs can scramble or curdle instead of thickening smoothly.

Swap the lemon

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

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

Fit is the average pairing score against 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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