Skip to main content
Dessert

Lemon Pie

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

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

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 Pie

Ingredients

Directions

Make the filling

  1. Stir corn starch in cold water until smooth.

  2. Add boiling water and bring to a boil.

  3. Stir in sugar, egg yolks, lemon rind, and lemon juice.

  4. Pour mixture into a prepared bottom pie crust.

Top and bake

  1. Beat egg whites with a little sugar until stiff peaks form.

  2. Spread beaten egg whites over the pie filling.

  3. Brown the meringue in a preheated 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. Corn + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,927 recipes

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

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

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

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

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

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

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

Corn starch
Thickens the lemon filling as it heats, giving it a sliceable body.
Egg yolks
Enrich and thicken the filling, adding richness and a smooth custard texture.
Lemon juice
Provides the sharp acidity that defines the pie's flavour.
Egg whites
Whipped into a foam that forms the light, airy meringue topping.
Sugar
Sweetens the filling and helps the whipped egg whites hold stiff peaks.

The step that matters

Bring the cornstarch mixture to a boil. Cornstarch only thickens fully once it boils, as its granules swell and gelatinize. Stop too early and the filling stays runny; the boil must be sustained while stirring to prevent lumps and scorching.

Swap the lemon

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

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

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

More lemon pie recipes

Filling 23Apple 11Raisin 4 See all 602 →

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesCorn CakeCorn Cake90 recipes