Skip to main content
Dessert

Very Good Lemon Creams Made Without Cream

A lemon custard made with lemon slices, sugar, spring water, and eggs, cooked until soft boil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
Very Good Lemon Creams Made Without Cream

Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Very Good Lemon Creams Made Without Cream

Ingredients

Directions

Infuse

  1. Combine the lemon rinds, sugar, and spring water in a bowl and let sit for 6 hours.

Make the custard

  1. Add the strained lemon juice and beaten eggs to the mixture.

  2. Remove the lemon rinds and stir the mixture continuously over gentle heat.

  3. Cook until it softly boils for 6 to 8 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  2. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

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

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

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

Lemon and sugar 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 mixture as they heat, giving the cream its set and body.
Lemons
Provide the sharp acidity and fragrant aroma that define the dish.
Sugar
Adds sweetness that balances the lemon's tartness.

The step that matters

Stir continuously over gentle heat. Egg proteins thicken as they warm, but too much heat or stopping the stirring can make them scramble into lumps. Constant stirring over gentle heat spreads the warmth evenly, so the cream thickens smoothly.

Swap the lemon

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

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

Fit is the average pairing score against 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.

You might also like

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