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Dessert

Baked Lemon Pudding

A baked custard made with eggs, sugar, butter, lemon rind, served hot or cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Baked Lemon Pudding

Ingredients

Directions

Prepare

  1. Warm the butter and stir in the grated rind of the lemon and the sugar.

  2. Beat the eggs thoroughly and add them to the mixture; stir well.

  3. Line a pie dish with very thin puff pastry.

Bake and serve

  1. Pour the mixture into the lined pie dish and bake for 40 minutes.

  2. Serve hot or cold.

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the filling into a custard-like texture as they coagulate in the oven.
Butter
Adds richness and fat that gives the filling a smooth, tender mouthfeel.
Castor sugar
Sweetens the filling and softens its texture as it dissolves into the butter.

The step that matters

Beat the eggs thoroughly and stir well. Fully beating and mixing the eggs into the butter and sugar gives an even batter. Uneven mixing can leave pockets of egg that set unevenly during baking.

“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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