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Sauce

Lemon Butter

A smooth lemon-flavored sauce made with sugar, water, eggs, butter, corn starch, lemon juice, and rind.

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 Butter

Ingredients

Directions

Make the sauce

  1. In a bowl, combine sugar and water.

  2. Add the beaten eggs, butter, corn starch, lemon juice, and lemon rind.

  3. Place the bowl over boiling water and cook, stirring often to keep it smooth.

Serve

  1. Use as a sauce, filling for tarts, or as jelly for layer cake.

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. Butter + corntop 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. Egg + buttertop 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

Eggs
Thicken the mixture as they cook and add richness to the sauce.
Corn starch
Thickens the liquid into a smooth, glossy sauce as it heats.
Butter
Adds richness and a smooth, silky mouthfeel to the sauce.
Lemon juice
Provides acidity that gives the sauce its bright, tart flavour.
White sugar
Sweetens the sauce and balances the tartness of the lemon.

The step that matters

Cooking over boiling water while stirring. Eggs can scramble if they get too hot or cook unevenly. Gentle, frequent stirring over simmering water heats the mixture slowly so the eggs thicken it smoothly.

Swap the lemon

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

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

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