Skip to main content
Dessert

Lemon Pie

A baked lemon custard filling topped with meringue in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Lemon Pie

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the filling

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

  2. In a saucepan, mix sugar and cornstarch.

  3. Add water and cook over medium heat until thickened.

  4. In a bowl, beat egg yolks and stir in lemon juice and zest.

  5. Gradually add the hot mixture to the egg yolks, stirring constantly.

  6. Return to the saucepan and cook for 2 minutes, then remove from heat and stir in butter.

  7. Pour filling into the pie crust.

Top and bake

  1. Beat egg whites with cream of tartar until stiff peaks form.

  2. Spread meringue over the filling and bake for 10 minutes until golden.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Lemon + buttertop 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

Egg yolks
Thicken the filling and add richness as they set with the lemon mixture.
Cornstarch
Thickens the sugar and water mixture into a smooth, sliceable filling.
Egg whites
Whipped into a foam that forms the meringue topping and sets when baked.
Lemon juice
Provides the sharp acidity that defines the filling's flavor.
Sugar
Sweetens the filling and helps stabilize the whipped egg white meringue.

The step that matters

Adding the hot mixture to the egg yolks. Pouring hot liquid into yolks too quickly can scramble them. Adding it gradually while stirring constantly tempers the yolks so the filling thickens smoothly.

Swap the lemon

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Raspberryfits about as well
  4. Lemonthe original

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

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes