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Dessert

Lemon Pie

A lemon pie with a meringue topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. 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.

Prepare the filling

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

  2. In a bowl, beat together the sugar, butter, and flour until well combined.

  3. Add the egg yolks, egg white, lemon juice, and lemon rind, mixing thoroughly.

  4. Stir in the sweet milk until smooth.

Assemble and bake

  1. Pour the mixture into pie crusts to make two pies.

  2. Use the reserved egg whites to make a meringue topping for the pies.

  3. Bake until the meringue is golden brown.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

Butter and flour 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

Egg yolks
Thicken the filling and add richness as they set during baking.
Butter
Adds fat for a tender texture and rich flavor in the filling.
Flour
Thickens the filling so it sets smooth instead of runny.
Sugar
Sweetens the filling and balances the sharpness of the lemon.
Lemon juice and rind
Provide the acidity and aroma that define the pie's tangy flavor.

The step that matters

Bake until the meringue is golden brown. Baking sets the custard-like filling and browns the meringue. Underbaked filling stays runny, while overbaked meringue can weep and turn tough or rubbery.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

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