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Dessert

Lemon Puffs

Lemon Puffs are small baked pastries with a lemon-flavored sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lemon Puffs

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 batter

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the flour, powdered sugar, butter, beaten egg yolks, salt, grated lemon peel, and milk until smooth.

  3. Fold in the beaten egg whites gently.

  4. Pour the mixture into small pans and bake until golden.

Make the sauce

  1. For the sauce, combine 1 cup sugar, ½ cup butter, 1 lemon juiced, ½ lemon rind grated, 1 teaspoon nutmeg, 3 tablespoons boiling water, 3 tablespoons cream, and 3 tablespoons sugar in a bowl.

  2. Beat the mixture vigorously for 10 minutes, adding the boiling water a spoonful at a time.

  3. Place the bowl over a pot of simmering water, stirring constantly until hot but not boiling.

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 + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Whipped whites give the puffs their light, airy rise and structure.
All-purpose flour
Provides the structure that holds the baked puffs together.
Butter
Adds richness and tenderness to both the puffs and the sauce.
Lemon
Supplies the acidity and bright aroma of the sauce.

The step that matters

Folding in the egg whites. Egg whites hold air only when whipped stiff and folded in gently; overmixing deflates them, so the puffs bake up flat and dense instead of light.

Swap the lemon

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

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

Fit is the average pairing score against flour, sugar, butter, egg, milk, sauce, nutmeg. 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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