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Dessert

Lemon Pie

A baked lemon custard pie topped with a sweet meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Lemon Pie

Ingredients

Directions

Make the filling

  1. Beat the eggs in a double boiler.

  2. Stir in the sugar, butter, lemon juice, lemon rind, and salt.

  3. Gradually add the cold water and stir until thick like drop batter.

Bake and fill the crust

  1. Bake the pie crust until well pricked.

  2. Once cool, pour the mixture into the crust.

Make and brown the meringue

  1. For the meringue, beat the egg whites until stiff.

  2. Beat in the powdered sugar and fold in the additional tablespoon of powdered sugar.

  3. Spread the meringue over the pie and brown in the oven.

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 + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

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

Sugar and lemon 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

Eggs
Thicken the filling as they cook and set it into a smooth custard.
Egg whites
Whipped into stiff foam that forms the light, airy meringue topping.
Sugar
Sweetens the filling and helps balance the sharpness of the lemon.
Lemon juice
Adds acidity and bright lemon flavour to the filling.
Butter
Adds richness and a smoother, silkier texture to the filling.

The step that matters

Gradually add the cold water and stir until thick like drop batter. Eggs thicken when heated, so the filling must be cooked gently and stirred constantly. Adding water slowly keeps it smooth and prevents lumps and curdling, and the filling sets properly once cooled.

Swap the lemon

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

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

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